YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Bowl with Creamy Cashew Ranch
Enjoy a vibrant bowl featuring oven-roasted buffalo cauliflower, crispy baked tofu, roasted chickpeas, and steamed edamame, all drizzled with a silky, tangy cashew ranch dressing. This dish combines bold flavors with satisfying textures, perfect for a wholesome meal that keeps you fueled and content.
INGREDIENTS
200g Cauliflower florets
150g Firm Tofu, cubed
82g Chickpeas, drained
78g Shelled Edamame
2 Tbsp Buffalo Sauce
20g Cashews (soaked, for dressing)
1 Tbsp Lemon Juice
1 tsp Garlic Powder
2 Tbsp Water
Pinch of Salt
PREPARATION
Preheat your oven to 425°F.
Toss the cauliflower florets in a bit of buffalo sauce and spread them on a baking sheet. Roast for 20-25 minutes until they start to turn golden and crispy.
Meanwhile, press the tofu to remove excess moisture, then cut into cubes. Toss the tofu lightly in garlic powder and a pinch of salt, and bake on a separate baking sheet for about 20 minutes until edges are crispy.
Rinse and dry the chickpeas, then toss with a drizzle of buffalo sauce and a sprinkle of salt. Roast them in the oven for 20 minutes until they are crunchy.
Steam or microwave the shelled edamame for 2-3 minutes until tender.
For the cashew ranch dressing, blend the soaked cashews, lemon juice, garlic powder, water, and a pinch of salt until smooth and creamy.
Assemble the bowl by layering the roasted buffalo cauliflower, crispy tofu, roasted chickpeas, and edamame. Drizzle with the creamy cashew ranch dressing and an extra dash of buffalo sauce if desired.
Serve warm and enjoy your nutritious, flavor-packed bowl.