YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a vibrant twist on a classic favorite with crispy, oven-roasted buffalo cauliflower paired with a creamy, protein-packed ranch drizzle. The combination of tangy buffalo sauce and herb-infused Greek yogurt creates an irresistible balance of spice and cool creaminess, making it a satisfying meal for any time of day.
INGREDIENTS
300g Cauliflower
30g Chickpea Flour
2 tbsp Buffalo Sauce
1 tbsp Olive Oil
1 cup Nonfat Greek Yogurt
Seasoning Mix & Ranch Herbs
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets, then pat them dry to ensure a crispy coating.
In a bowl, whisk together the chickpea flour, a pinch of garlic powder, paprika, salt, and pepper with a splash of water to form a light batter.
Toss the cauliflower florets in the batter until evenly coated.
Drizzle the coated florets with olive oil and spread them on the baking sheet in a single layer.
Bake for 20 minutes, then remove the sheet and toss the cauliflower with the buffalo sauce. Return to the oven and bake for an additional 10-15 minutes until crispy and golden.
Meanwhile, prepare the ranch drizzle by mixing the nonfat Greek yogurt with dried dill, chives, parsley, a squeeze of lemon juice, and a pinch of salt and pepper.
Once the cauliflower is done, transfer it to a serving dish and drizzle generously with the ranch sauce. Serve immediately and enjoy!