YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Savor the bold flavors of crispy buffalo cauliflower paired with a tangy, creamy ranch drizzle. This dish combines roasted cauliflower, protein-packed tofu, and crunchy chickpeas coated in a light almond flour batter and tossed in spicy buffalo sauce. Finished with a cool Greek yogurt ranch, this meal offers a satisfying mix of textures and a delightful zing in every bite.
INGREDIENTS
1 head Cauliflower (600g)
100g Firm Tofu
1/2 cup Canned Chickpeas (drained)
2 tablespoons Almond Flour
1 teaspoon Unsalted Butter
2 tablespoons Hot Sauce
1/4 cup Greek Yogurt
1 teaspoon Dried Dill
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Cut the cauliflower into bite-size florets. Press the tofu to remove excess moisture and cut into small cubes. Rinse and drain the chickpeas.
In a large bowl, toss the cauliflower florets, tofu cubes, and chickpeas with the almond flour, salt, pepper, garlic powder, and onion powder.
Melt the butter and mix with the hot sauce in a small bowl to create your buffalo sauce.
Drizzle the buffalo sauce over the coated cauliflower, tofu, and chickpeas. Toss until evenly coated.
Spread the mixture out on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are crispy and golden.
While your bake is finishing, prepare the ranch drizzle by stirring together the Greek yogurt, dried dill, a pinch of salt, and a dash of black pepper in a small bowl.
Once the cauliflower, tofu, and chickpeas are roasted to perfection, remove them from the oven. Drizzle the ranch sauce over the top or serve it on the side for dipping.
Enjoy your crispy buffalo cauliflower creation as a hearty, flavor-packed meal!