YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a satisfying twist on a classic comfort dish with roasted cauliflower florets tossed in tangy buffalo sauce, elevated by a protein-packed Greek yogurt ranch drizzle. Crispy on the outside and perfectly tender inside, this dish is complemented by crunchy roasted chickpeas, creating a balanced meal that’s as nourishing as it is delicious.
INGREDIENTS
1 medium head Cauliflower (600g)
1 tbsp Olive Oil
2 tbsp Hot Sauce
1 tsp Garlic Powder
Pinch of Salt
3/4 cup Nonfat Greek Yogurt
1/2 tsp Dried Dill Weed
1/2 tsp Onion Powder
1/2 cup Roasted Chickpeas
PREPARATION
Preheat your oven to 425°F.
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Drizzle the cauliflower with olive oil, and add hot sauce, garlic powder, and a pinch of salt. Toss thoroughly to coat evenly.
Spread the cauliflower on a baking sheet lined with parchment paper and roast in the preheated oven for about 25 minutes, or until the edges are crispy and golden.
While the cauliflower is roasting, prepare the ranch drizzle by combining the nonfat Greek yogurt, dried dill weed, onion powder, and a small pinch of salt in a small bowl. Stir until well mixed.
If your roasted chickpeas are not pre-made, toss canned chickpeas (well-drained) with a little olive oil, salt, and garlic powder, then roast in the oven on a separate tray for 20 minutes until crunchy.
Once the cauliflower is roasted, transfer it to a serving bowl, drizzle with the creamy ranch mixture, and top with the roasted chickpeas.
Serve immediately and enjoy this zesty, protein-boosted crispy buffalo cauliflower dish.