YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Bites with Ranch Drizzle
Enjoy a tempting twist on buffalo wings with these crispy buffalo cauliflower bites paired with a creamy Greek yogurt ranch drizzle. The lightly spiced bite-sized florets are coated in a protein-boosted batter featuring chickpea flour and pea protein, then baked to perfection before being tossed in zesty buffalo sauce. The cool, tangy drizzle of non-fat Greek yogurt ranch perfectly balances the heat, making it a satisfying meal for a wholesome dinner.
INGREDIENTS
400g Cauliflower
1/3 cup Chickpea Flour (approx. 40g)
1 scoop Pea Protein Isolate (approx. 30g)
2 tbsp Buffalo Sauce
1/2 cup Non-Fat Greek Yogurt
1 tsp Garlic Powder
1 tsp Onion Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and set aside.
In a large bowl, combine the chickpea flour, pea protein isolate, garlic powder, onion powder, salt, and pepper.
Slowly add water to the dry mixture to form a smooth, thick batter. The batter should be thick enough to coat the cauliflower without dripping excessively.
Toss the cauliflower florets in the batter until evenly coated.
Spread the coated florets evenly on the prepared baking sheet and bake for 20-25 minutes until golden and crispy, flipping halfway through for even baking.
Once baked, transfer the cauliflower to a bowl and gently toss with the buffalo sauce until all pieces are lightly coated.
For the ranch drizzle, simply spoon the non-fat Greek yogurt into a small bowl. Optionally, season it with a pinch more salt and pepper to taste.
Serve the crispy buffalo cauliflower bites warm with a side of the cool Greek yogurt ranch drizzle.