Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Savor the crunch of oven-roasted cauliflower florets tossed in a tangy buffalo sauce, complemented by a creamy, protein-boosted ranch drizzle made from nonfat Greek yogurt. This dish is a perfect balance of spice and creaminess for a satisfying meal any time of day.

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NUTRITION

400kcal
Protein
39g
Fat
7.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

1/3 cup Chickpea Flour (~40g)

1/4 cup Buffalo Sauce (~60g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 teaspoon Dry Ranch Seasoning

4 sprays Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets and pat them dry.

  • 3

    In a bowl, whisk together chickpea flour with a pinch of salt and a bit of water to form a light batter. Toss the cauliflower florets in the batter until evenly coated.

  • 4

    Place the coated cauliflower on the baking sheet and lightly spray with olive oil.

  • 5

    Roast the cauliflower in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 6

    While the cauliflower roasts, prepare the buffalo coating by combining the buffalo sauce with a small amount of water, if needed.

  • 7

    Once roasted, transfer the cauliflower to a large bowl and drizzle the buffalo sauce over it, tossing gently to coat evenly.

  • 8

    For the ranch drizzle, mix nonfat Greek yogurt with dry ranch seasoning until smooth.

  • 9

    Serve the crispy buffalo cauliflower warm with the creamy ranch drizzle on the side.

Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Savor the crunch of oven-roasted cauliflower florets tossed in a tangy buffalo sauce, complemented by a creamy, protein-boosted ranch drizzle made from nonfat Greek yogurt. This dish is a perfect balance of spice and creaminess for a satisfying meal any time of day.

NUTRITION

400kcal
Protein
39g
Fat
7.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

1/3 cup Chickpea Flour (~40g)

1/4 cup Buffalo Sauce (~60g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 teaspoon Dry Ranch Seasoning

4 sprays Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets and pat them dry.

  • 3

    In a bowl, whisk together chickpea flour with a pinch of salt and a bit of water to form a light batter. Toss the cauliflower florets in the batter until evenly coated.

  • 4

    Place the coated cauliflower on the baking sheet and lightly spray with olive oil.

  • 5

    Roast the cauliflower in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 6

    While the cauliflower roasts, prepare the buffalo coating by combining the buffalo sauce with a small amount of water, if needed.

  • 7

    Once roasted, transfer the cauliflower to a large bowl and drizzle the buffalo sauce over it, tossing gently to coat evenly.

  • 8

    For the ranch drizzle, mix nonfat Greek yogurt with dry ranch seasoning until smooth.

  • 9

    Serve the crispy buffalo cauliflower warm with the creamy ranch drizzle on the side.