YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a bold twist on a classic with these crispy buffalo cauliflower bites paired with tender, roasted tofu cubes for a protein boost. Coated in a light chickpea flour batter and baked until perfectly crisp, they're tossed in tangy buffalo sauce and drizzled with a cool nonfat Greek yogurt ranch. This dish delivers a satisfying crunch, fiery kick, and a refreshing finish that makes it a perfect choice for any meal of the day.
INGREDIENTS
2 cups Cauliflower florets
8 oz Extra Firm Tofu (cubed)
1/4 cup Chickpea Flour
1 tbsp Buffalo Sauce
1/2 cup Nonfat Greek Yogurt
1 tsp Olive Oil
Seasonings (Garlic Powder, Salt, Pepper) to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and drain the extra firm tofu, then cut it into cubes.
In a large bowl, combine the chickpea flour with garlic powder, salt, and pepper. Toss the cauliflower florets and tofu cubes in the flour mixture until they are evenly coated.
Drizzle the olive oil over the coated cauliflower and tofu, gently tossing to ensure a light, even coat.
Spread the vegetables and tofu onto the prepared baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, turning once halfway through, until they are crispy and golden.
Once baked, transfer the cauliflower and tofu to a mixing bowl and toss them with the buffalo sauce until well coated.
In a small bowl, prepare the ranch drizzle by stirring the nonfat Greek yogurt with a pinch of salt, pepper, and a dash of garlic powder.
Plate the crispy buffalo cauliflower and tofu medley and drizzle the ranch over the top or serve it on the side as a dip. Enjoy warm!