YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Avocado Ranch
Enjoy a vibrant twist on a classic snack with tender, oven-crisped cauliflower and roasted chickpeas tossed in a tangy buffalo sauce, served alongside a silky, refreshing avocado ranch. This dish combines spicy, crunchy elements with a cool, creamy dip that brings a satisfying balance to every bite.
INGREDIENTS
1 medium head cauliflower (approx 300g)
1/2 cup chickpea flour (60g)
1 cup canned chickpeas, drained (164g)
1.5 cups nonfat Greek yogurt (375g)
1 medium avocado (200g)
2 tbsp hot sauce
1 tbsp olive oil
1 tsp mixed spices (garlic powder, onion powder, dried dill, salt, pepper)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and rinse the canned chickpeas; pat them dry with a paper towel.
In a medium bowl, whisk together the chickpea flour with enough water to create a smooth, thick batter. Stir in the mixed spices.
Toss the cauliflower florets and chickpeas in the batter until evenly coated. Drizzle with olive oil and spread them out on the baking sheet.
Bake for 25-30 minutes, until the cauliflower is tender and the coating becomes crispy. In the last 5 minutes, drizzle the hot sauce over the baking vegetables and toss lightly to coat.
Meanwhile, prepare the creamy avocado ranch by blending the avocado, nonfat Greek yogurt, a squeeze of lemon juice, and a pinch more dried dill (if desired) until smooth.
Once baked, plate the crispy buffalo cauliflower and chickpeas alongside a generous dollop of the avocado ranch. Serve immediately and enjoy!