YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a bold twist on a classic buffalo bite with roasted cauliflower and extra-firm tofu, perfectly crisped in a light chickpea batter and doused in a zesty buffalo sauce. Finished with a cool, creamy nonfat Greek yogurt ranch drizzle, this dish strikes a satisfying balance between spice and tang for a wholesome, protein-boosted meal.
INGREDIENTS
200g Cauliflower Florets
100g Extra-Firm Tofu
30g Chickpea Flour
100g Nonfat Greek Yogurt
2 tbsp Buffalo Sauce
1 tsp Olive Oil
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt & Pepper to taste
1 tsp Ranch Seasoning
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a bowl, combine the chickpea flour, garlic powder, smoked paprika, salt, and pepper. Gradually whisk in a few tablespoons of water to form a smooth, thick batter.
Toss the cauliflower florets and tofu cubes in the batter until evenly coated.
Drizzle with olive oil and spread them out on the baking sheet. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the coating is crisp and golden.
In a separate small bowl, mix the buffalo sauce with a little extra water if needed. Once the cauliflower and tofu are nearly done, toss them in the buffalo sauce to coat evenly, then return them to the oven for an additional 5 minutes.
For the ranch drizzle, stir the nonfat Greek yogurt with ranch seasoning and a pinch of salt. Adjust thickness with a splash of water if desired.
Plate the crispy buffalo cauliflower and tofu, and drizzle with the ranch yogurt sauce. Serve immediately and enjoy!