Crispy Buffalo Cauliflower Bowl with Creamy Cashew Ranch

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Cauliflower Bowl with Creamy Cashew Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower Bowl with Creamy Cashew Ranch

Dive into a vibrant bowl featuring crispy buffalo cauliflower and golden baked tofu on a bed of fluffy quinoa. The bowl is perfectly balanced with a crunchy almond flour coating, tangy buffalo sauce, and a velvety cashew ranch enhanced with a sprinkle of nutritional yeast for an extra savory kick.

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NUTRITION

535kcal
Protein
33.2g
Fat
25g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

150g Firm Tofu

2 tbsp Almond Flour

2 tbsp Buffalo Sauce

1/2 cup Cooked Quinoa

1/8 cup Cashews

2 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 clove Minced Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the cauliflower into bite-sized florets and press the tofu to remove excess moisture, then cut into cubes.

  • 3

    In a bowl, toss the tofu and cauliflower with a light coating of almond flour, salt, and pepper.

  • 4

    Spread the tofu and cauliflower on a baking sheet lined with parchment paper and roast for 20-25 minutes until lightly golden and crispy.

  • 5

    Meanwhile, in a small bowl, combine the cashews, nutritional yeast, lemon juice, minced garlic, a pinch of salt, and a couple of tablespoons of water. Blend until smooth to create the creamy cashew ranch. Adjust consistency with extra water if needed.

  • 6

    After roasting, transfer the tofu and cauliflower to a mixing bowl. Drizzle with buffalo sauce and toss to evenly coat.

  • 7

    To assemble, place the cooked quinoa at the base of your bowl, top with the buffalo cauliflower and tofu, and finish with a generous drizzle of cashew ranch.

  • 8

    Serve immediately and enjoy the mix of spicy, creamy, and crunchy textures.

Crispy Buffalo Cauliflower Bowl with Creamy Cashew Ranch

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Cauliflower Bowl with Creamy Cashew Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower Bowl with Creamy Cashew Ranch

Dive into a vibrant bowl featuring crispy buffalo cauliflower and golden baked tofu on a bed of fluffy quinoa. The bowl is perfectly balanced with a crunchy almond flour coating, tangy buffalo sauce, and a velvety cashew ranch enhanced with a sprinkle of nutritional yeast for an extra savory kick.

NUTRITION

535kcal
Protein
33.2g
Fat
25g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

150g Firm Tofu

2 tbsp Almond Flour

2 tbsp Buffalo Sauce

1/2 cup Cooked Quinoa

1/8 cup Cashews

2 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 clove Minced Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the cauliflower into bite-sized florets and press the tofu to remove excess moisture, then cut into cubes.

  • 3

    In a bowl, toss the tofu and cauliflower with a light coating of almond flour, salt, and pepper.

  • 4

    Spread the tofu and cauliflower on a baking sheet lined with parchment paper and roast for 20-25 minutes until lightly golden and crispy.

  • 5

    Meanwhile, in a small bowl, combine the cashews, nutritional yeast, lemon juice, minced garlic, a pinch of salt, and a couple of tablespoons of water. Blend until smooth to create the creamy cashew ranch. Adjust consistency with extra water if needed.

  • 6

    After roasting, transfer the tofu and cauliflower to a mixing bowl. Drizzle with buffalo sauce and toss to evenly coat.

  • 7

    To assemble, place the cooked quinoa at the base of your bowl, top with the buffalo cauliflower and tofu, and finish with a generous drizzle of cashew ranch.

  • 8

    Serve immediately and enjoy the mix of spicy, creamy, and crunchy textures.