Crispy Buffalo Cauliflower with Herb Ranch Drizzle

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

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

Dive into this vibrant dish featuring tender cauliflower florets coated in a crisp chickpea flour batter, tossed in a tangy buffalo sauce, and finished with a luscious herb-infused Greek yogurt drizzle. Perfect for a satisfying meal that beautifully balances bold flavors with a refreshing finish.

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NUTRITION

385kcal
Protein
36.6g
Fat
3.5g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (approx. 300g, cut into florets)

1/3 cup Chickpea Flour (approx. 40g)

2 tablespoons Frank's RedHot Sauce

1 cup Nonfat Greek Yogurt (approx. 245g)

3 tablespoons Mixed Fresh Herbs (chopped)

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a large bowl, toss the cauliflower florets with chickpea flour, garlic powder, onion powder, salt, and pepper until evenly coated.

  • 3

    Drizzle the buffalo sauce over the coated cauliflower and gently toss to ensure each piece is well-covered.

  • 4

    Arrange the cauliflower in a single layer on the prepared baking sheet. Bake for 25-30 minutes, turning halfway through, until the edges are crispy and lightly browned.

  • 5

    While the cauliflower is baking, prepare the herb ranch drizzle by combining the nonfat Greek yogurt, mixed fresh herbs, lemon juice, salt, and pepper in a small bowl. Stir until smooth and well blended.

  • 6

    Once baked, remove the crispy buffalo cauliflower from the oven. Drizzle the herb ranch sauce generously over the top or serve on the side as a dipping sauce.

  • 7

    Enjoy your save-the-day meal that perfectly balances spice, crunch, and creamy herb freshness!

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

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

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

Dive into this vibrant dish featuring tender cauliflower florets coated in a crisp chickpea flour batter, tossed in a tangy buffalo sauce, and finished with a luscious herb-infused Greek yogurt drizzle. Perfect for a satisfying meal that beautifully balances bold flavors with a refreshing finish.

NUTRITION

385kcal
Protein
36.6g
Fat
3.5g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (approx. 300g, cut into florets)

1/3 cup Chickpea Flour (approx. 40g)

2 tablespoons Frank's RedHot Sauce

1 cup Nonfat Greek Yogurt (approx. 245g)

3 tablespoons Mixed Fresh Herbs (chopped)

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a large bowl, toss the cauliflower florets with chickpea flour, garlic powder, onion powder, salt, and pepper until evenly coated.

  • 3

    Drizzle the buffalo sauce over the coated cauliflower and gently toss to ensure each piece is well-covered.

  • 4

    Arrange the cauliflower in a single layer on the prepared baking sheet. Bake for 25-30 minutes, turning halfway through, until the edges are crispy and lightly browned.

  • 5

    While the cauliflower is baking, prepare the herb ranch drizzle by combining the nonfat Greek yogurt, mixed fresh herbs, lemon juice, salt, and pepper in a small bowl. Stir until smooth and well blended.

  • 6

    Once baked, remove the crispy buffalo cauliflower from the oven. Drizzle the herb ranch sauce generously over the top or serve on the side as a dipping sauce.

  • 7

    Enjoy your save-the-day meal that perfectly balances spice, crunch, and creamy herb freshness!