YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Savor this crave-worthy twist on a classic buffalo bite! Tender cauliflower florets and crispy tofu cubes are coated in a light chickpea flour batter, baked to perfection and tossed in a zesty buffalo sauce. Finished with a cool, protein-packed Greek yogurt ranch drizzle, every bite is a delightful dance of spicy and tangy flavors with a satisfying crunch.
INGREDIENTS
1 medium head Cauliflower (300g portion)
150g Extra-Firm Tofu
0.25 cup Chickpea Flour (~30g)
2 Tbsp Buffalo Sauce
1 Tbsp Olive Oil
1 tsp Garlic Powder
100g Nonfat Greek Yogurt
1 tsp Ranch Seasoning Mix
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets. Press the tofu to remove excess moisture and cut into cubes similar in size to the cauliflower florets.
In a large bowl, combine the chickpea flour, garlic powder, salt, and pepper. Lightly drizzle olive oil over the tofu and cauliflower, then toss them in the chickpea flour mixture until evenly coated.
Spread the coated tofu and cauliflower in a single layer on the baking sheet. Bake for 20-25 minutes, turning halfway through, until crispy and golden.
While the tofu and cauliflower are baking, prepare the buffalo sauce by gently warming it in a small saucepan over low heat if needed.
Once baked, transfer the crispy tofu and cauliflower to a bowl and drizzle the buffalo sauce over them, tossing gently to coat.
For the ranch drizzle, mix the nonfat Greek yogurt with the ranch seasoning mix (add a pinch of salt and pepper if needed).
Serve the buffalo-coated tofu and cauliflower warm with a side of the creamy ranch drizzle for dipping.