YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a bold twist on a classic favorite with this crispy buffalo cauliflower dish, perfectly paired with a creamy, protein-packed Greek yogurt ranch drizzle. The cauliflower is coated in a light chickpea batter, baked to a crunchy finish, and tossed in a tangy buffalo sauce with a hint of olive oil for extra richness. This dish harmonizes spice, creaminess, and crisp textures, creating a satisfying meal option for any time of day.
INGREDIENTS
1 head Cauliflower (600g)
1/2 cup Chickpea Flour (60g)
120 ml Water
1 tsp Baking Powder
Pinch of Salt
Pinch of Black Pepper
1 tsp Garlic Powder
1 tsp Paprika
2 tbsp Hot Sauce
1 tbsp Olive Oil
3/4 cup Nonfat Greek Yogurt (170g)
1 tsp Dried Dill
1 tsp Onion Powder
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Wash and cut the cauliflower into bite-sized florets and set aside.
In a large bowl, whisk together the chickpea flour, water, baking powder, salt, black pepper, garlic powder, and paprika until a smooth batter forms.
Gently toss the cauliflower florets in the batter, ensuring each piece is evenly coated.
In a separate small bowl, combine the hot sauce and olive oil to create a buffalo sauce mixture.
Coat the battered cauliflower with the buffalo sauce by either drizzling it on and tossing or dipping each floret individually.
Arrange the coated cauliflower on the prepared baking sheet and bake for about 25 minutes, turning halfway through, until the edges are crispy and golden.
While the cauliflower bakes, prepare the ranch drizzle by whisking together the nonfat Greek yogurt, dried dill, and onion powder with a pinch of salt and additional garlic powder or black pepper to taste.
Once baked, remove the cauliflower from the oven and drizzle the ranch mixture over the top, or serve it on the side as a dipping sauce.
Serve warm and enjoy your crispy buffalo cauliflower with a creamy, tangy ranch finish.