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

Enjoy a satisfying twist on a classic favorite with these crispy, oven-baked buffalo cauliflower florets, perfectly coated in a light chickpea flour batter and tossed in a tangy buffalo sauce. Finished with a creamy, protein-rich ranch drizzle made from nonfat Greek yogurt, this dish brings a balanced mix of flavor and crunch to your plate.

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NUTRITION

413kcal
Protein
32.5g
Fat
5g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Florets

60g Chickpea Flour

2 tbsp Buffalo Sauce

160g Nonfat Greek Yogurt

Olive Oil Spray

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, toss the cauliflower florets with chickpea flour, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

  • 3

    Lightly spray the coated cauliflower with olive oil spray to help achieve a crisp texture.

  • 4

    Spread the florets in a single layer on the baking sheet and bake for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.

  • 5

    Once baked, transfer the roasted cauliflower to a large bowl and drizzle with buffalo sauce, tossing gently to coat all pieces.

  • 6

    In a small bowl, stir together the nonfat Greek yogurt with a pinch of salt and pepper to create the ranch drizzle.

  • 7

    Serve the buffalo cauliflower hot with the creamy ranch drizzle on the side for dipping or drizzled over the top.

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

Enjoy a satisfying twist on a classic favorite with these crispy, oven-baked buffalo cauliflower florets, perfectly coated in a light chickpea flour batter and tossed in a tangy buffalo sauce. Finished with a creamy, protein-rich ranch drizzle made from nonfat Greek yogurt, this dish brings a balanced mix of flavor and crunch to your plate.

NUTRITION

413kcal
Protein
32.5g
Fat
5g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Florets

60g Chickpea Flour

2 tbsp Buffalo Sauce

160g Nonfat Greek Yogurt

Olive Oil Spray

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, toss the cauliflower florets with chickpea flour, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

  • 3

    Lightly spray the coated cauliflower with olive oil spray to help achieve a crisp texture.

  • 4

    Spread the florets in a single layer on the baking sheet and bake for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.

  • 5

    Once baked, transfer the roasted cauliflower to a large bowl and drizzle with buffalo sauce, tossing gently to coat all pieces.

  • 6

    In a small bowl, stir together the nonfat Greek yogurt with a pinch of salt and pepper to create the ranch drizzle.

  • 7

    Serve the buffalo cauliflower hot with the creamy ranch drizzle on the side for dipping or drizzled over the top.