YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Cashew Ranch
Enjoy a vibrant twist on a classic game-day favorite transformed into a balanced meal. Tender cauliflower florets are coated in a spiced chickpea flour batter, baked until crispy, then tossed in a tangy buffalo sauce. Crumbled tempeh and roasted chickpeas add a satisfying protein boost, while a smooth, nutty cashew ranch brings creamy counterpoint to the heat. This dish delights with its crunchy texture, bold flavors, and rich, creamy finish.
INGREDIENTS
200g Cauliflower Florets
100g Crumbled Tempeh
1/4 cup Chickpea Flour (approx. 30g)
1/4 cup Roasted Chickpeas (approx. 41g)
20g Cashews
1 tbsp Buffalo Sauce
2 tbsp Non-Dairy Milk
Seasonings (garlic powder, onion powder, salt, pepper, dried dill)
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
In a bowl, combine the chickpea flour, non-dairy milk, and a pinch each of garlic powder, onion powder, salt, and pepper to form a light batter.
Toss the cauliflower florets in the batter until evenly coated. Spread them on the baking tray in a single layer.
Drizzle the buffalo sauce over the coated cauliflower, ensuring all pieces get a light coating.
Bake the cauliflower for 20-25 minutes until crisp on the edges, turning halfway through.
While the cauliflower bakes, crumble the tempeh into small pieces and season lightly with salt, pepper, and dried dill. Sauté in a non-stick pan over medium heat until golden and slightly crispy, about 5-7 minutes.
For the cashew ranch, blend the cashews with lemon juice, a splash of water, and a pinch of garlic powder until smooth. Adjust thickness with a bit more water if needed.
To finish, gently mix the roasted chickpeas into the baked cauliflower along with the crumbled tempeh.
Serve the crispy buffalo cauliflower mixture drizzled with the creamy cashew ranch on top. Enjoy immediately!