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 bold twist on a classic appetizer with this Crispy Buffalo Cauliflower. Roasted to perfection in a light chickpea flour coating, each floret is tossed in a zesty buffalo sauce and finished with a creamy, nonfat Greek yogurt ranch drizzle. The crunch of the baked cauliflower paired with the tangy, herb-infused ranch makes for a satisfying dish that’s as delicious as it is nutritious.

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NUTRITION

420kcal
Protein
39g
Fat
4.5g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

2 tbsp Buffalo Sauce

1/4 cup Chickpea Flour

1 cup Nonfat Greek Yogurt

1/2 tsp Ranch Seasoning

1 spray Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Break the cauliflower into bite-sized florets and rinse well. Pat them dry with a paper towel.

  • 3

    In a large bowl, toss the cauliflower florets with chickpea flour until evenly coated. Lightly spray with olive oil to help achieve a crispy texture.

  • 4

    Arrange the florets on a baking sheet in a single layer and bake for 20-25 minutes, turning halfway through, until they turn golden and crisp.

  • 5

    While the cauliflower is baking, prepare the buffalo glaze by gently warming the buffalo sauce in a small saucepan or microwave just until fluid.

  • 6

    Once the cauliflower is done, transfer it to a serving dish and drizzle the warm buffalo sauce evenly over the florets.

  • 7

    For the ranch drizzle, mix the nonfat Greek yogurt with the ranch seasoning in a small bowl until well combined.

  • 8

    Drizzle the ranch mixture over the buffalo cauliflower or serve it on the side as a dipping sauce.

  • 9

    Serve immediately while hot for optimal crispiness.

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 bold twist on a classic appetizer with this Crispy Buffalo Cauliflower. Roasted to perfection in a light chickpea flour coating, each floret is tossed in a zesty buffalo sauce and finished with a creamy, nonfat Greek yogurt ranch drizzle. The crunch of the baked cauliflower paired with the tangy, herb-infused ranch makes for a satisfying dish that’s as delicious as it is nutritious.

NUTRITION

420kcal
Protein
39g
Fat
4.5g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

2 tbsp Buffalo Sauce

1/4 cup Chickpea Flour

1 cup Nonfat Greek Yogurt

1/2 tsp Ranch Seasoning

1 spray Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Break the cauliflower into bite-sized florets and rinse well. Pat them dry with a paper towel.

  • 3

    In a large bowl, toss the cauliflower florets with chickpea flour until evenly coated. Lightly spray with olive oil to help achieve a crispy texture.

  • 4

    Arrange the florets on a baking sheet in a single layer and bake for 20-25 minutes, turning halfway through, until they turn golden and crisp.

  • 5

    While the cauliflower is baking, prepare the buffalo glaze by gently warming the buffalo sauce in a small saucepan or microwave just until fluid.

  • 6

    Once the cauliflower is done, transfer it to a serving dish and drizzle the warm buffalo sauce evenly over the florets.

  • 7

    For the ranch drizzle, mix the nonfat Greek yogurt with the ranch seasoning in a small bowl until well combined.

  • 8

    Drizzle the ranch mixture over the buffalo cauliflower or serve it on the side as a dipping sauce.

  • 9

    Serve immediately while hot for optimal crispiness.