YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Cashew Ranch
Enjoy a vibrant twist on a classic buffalo dish with crispy, oven-roasted cauliflower coated in a light chickpea batter and tossed in zesty buffalo sauce, served with a creamy, dreamy cashew ranch enhanced by a sprinkle of nutritional yeast. This dish delivers a satisfying crunch, tangy kick, and a subtle creamy finish that perfectly balances your mid-day meal or dinner.
INGREDIENTS
150g Cauliflower Florets
1/3 cup Chickpea Flour (approx 40g)
1/3 cup Water (approx 80g) for batter
1/4 cup Cashews (approx 35g)
3/4 cup Roasted Chickpeas (approx 123g)
2 tbsp Buffalo Sauce
2 tbsp Nutritional Yeast
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a bowl, whisk together the chickpea flour and water until a smooth, lump-free batter forms.
Add the cauliflower florets to the batter, ensuring each piece is well-coated.
Place the battered cauliflower on the baking sheet and bake for about 20 minutes until slightly crisp.
Remove the sheet, drizzle or brush the buffalo sauce over the cauliflower, and gently toss to coat evenly.
Return the cauliflower to the oven and bake for an additional 10 minutes until thoroughly crisp.
While the cauliflower bakes, blend the cashews with the nutritional yeast and a splash of water (adjust for desired creaminess) in a small food processor until smooth to create the cashew ranch.
Once the cauliflower is done, arrange it on a serving dish and sprinkle the roasted chickpeas over the top for an extra crunch.
Drizzle the creamy cashew ranch over the buffalo cauliflower and serve immediately.