YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a vibrant twist on classic buffalo wings with this crispy, baked cauliflower dish. Coated in a light chickpea flour batter and tossed in tangy buffalo sauce, it’s paired with a creamy, protein-packed nonfat Greek yogurt ranch drizzle and crunchy roasted chickpeas for added texture. A satisfying, flavorful meal perfect any time of day, delivering a balanced blend of spices, crunch, and creaminess in every bite.
INGREDIENTS
1 small head Cauliflower (200g)
1/3 cup Chickpea Flour (35g)
1/4 cup Water
2 tbsp Buffalo Hot Sauce
1/2 cup Roasted Chickpeas (82g)
3/4 cup Nonfat Greek Yogurt
1/2 tsp Ranch Seasoning
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets and set aside.
In a bowl, whisk together chickpea flour, water, a pinch of salt and pepper until you achieve a smooth, thick batter.
Dip each cauliflower floret into the batter, ensuring an even coat, then arrange them on the baking sheet.
Drizzle the buffalo hot sauce evenly over the coated cauliflower.
Bake in the preheated oven for 25-30 minutes, turning halfway through, until the florets are crispy and golden.
While the cauliflower bakes, prepare the ranch drizzle by mixing the nonfat Greek yogurt with ranch seasoning. Adjust seasonings to taste.
For added crunch and protein, sprinkle roasted chickpeas over the finished buffalo cauliflower or serve them on the side.
Plate the crispy buffalo cauliflower and drizzle generously with the yogurt ranch. Enjoy warm!