Crispy Baked Buffalo Cauliflower with Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buffalo Cauliflower with Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buffalo Cauliflower with Greek Yogurt Dip

Crunchy roasted cauliflower florets tossed in a light chickpea batter, baked to a crisp perfection and finished with a tangy buffalo sauce. Paired with a cool, protein-rich Greek yogurt dip, this dish delights with a harmonious blend of spicy, savory, and creamy textures, making it a satisfying meal any time of the day.

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NUTRITION

563kcal
Protein
42g
Fat
18g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

0.33 cup Chickpea Flour (40g)

2 tbsp Hot Sauce (Buffalo Sauce)

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

3 tbsp Water

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets and set aside.

  • 3

    In a bowl, whisk together chickpea flour, water, a pinch of salt, and black pepper until you achieve a smooth, slightly thick batter.

  • 4

    Gently toss the cauliflower florets in the batter until evenly coated.

  • 5

    Arrange the battered florets on the prepared baking sheet in a single layer and drizzle with olive oil.

  • 6

    Bake in the preheated oven for 20 minutes, turning once halfway through the cooking time.

  • 7

    Remove the baking sheet, then drizzle the baked cauliflower with hot buffalo sauce, ensuring each floret is lightly coated.

  • 8

    Return to the oven for an additional 5-7 minutes to allow the sauce to set.

  • 9

    Meanwhile, serve with a side of nonfat Greek yogurt as a cooling, protein-packed dip.

  • 10

    Enjoy your crispy baked buffalo cauliflower as a satisfying meal that balances savory spice with creamy tang.

Crispy Baked Buffalo Cauliflower with Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buffalo Cauliflower with Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buffalo Cauliflower with Greek Yogurt Dip

Crunchy roasted cauliflower florets tossed in a light chickpea batter, baked to a crisp perfection and finished with a tangy buffalo sauce. Paired with a cool, protein-rich Greek yogurt dip, this dish delights with a harmonious blend of spicy, savory, and creamy textures, making it a satisfying meal any time of the day.

NUTRITION

563kcal
Protein
42g
Fat
18g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

0.33 cup Chickpea Flour (40g)

2 tbsp Hot Sauce (Buffalo Sauce)

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

3 tbsp Water

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets and set aside.

  • 3

    In a bowl, whisk together chickpea flour, water, a pinch of salt, and black pepper until you achieve a smooth, slightly thick batter.

  • 4

    Gently toss the cauliflower florets in the batter until evenly coated.

  • 5

    Arrange the battered florets on the prepared baking sheet in a single layer and drizzle with olive oil.

  • 6

    Bake in the preheated oven for 20 minutes, turning once halfway through the cooking time.

  • 7

    Remove the baking sheet, then drizzle the baked cauliflower with hot buffalo sauce, ensuring each floret is lightly coated.

  • 8

    Return to the oven for an additional 5-7 minutes to allow the sauce to set.

  • 9

    Meanwhile, serve with a side of nonfat Greek yogurt as a cooling, protein-packed dip.

  • 10

    Enjoy your crispy baked buffalo cauliflower as a satisfying meal that balances savory spice with creamy tang.