Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Enjoy a bold twist on a classic snack with crispy baked cauliflower tossed in zesty buffalo sauce, accompanied by a creamy Greek yogurt ranch drizzle. This dish brings together a satisfying crunch and tangy spice balanced by a cool, refreshing dip, making it an irresistible option for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

553kcal
Protein
32.8g
Fat
22.2g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (400g), cut into florets

1/2 cup Chickpea Flour (60g)

1/3 cup Unsweetened Almond Milk (80g)

1 tbsp Olive Oil (14g)

2 tbsp Buffalo Wing Sauce (30g)

1/2 cup Nonfat Greek Yogurt (125g)

1 tsp Dry Ranch Seasoning (3g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a large mixing bowl, combine the chickpea flour, unsweetened almond milk, and a pinch of salt. Stir until a smooth batter forms.

  • 3

    Add the cauliflower florets to the bowl and toss thoroughly to coat them in the batter.

  • 4

    Drizzle olive oil over the coated cauliflower and gently toss to evenly distribute.

  • 5

    Spread the cauliflower in a single layer on the prepared baking sheet and bake for 25-30 minutes, or until the edges are crispy and golden.

  • 6

    Meanwhile, in a separate bowl, mix the nonfat Greek yogurt with the dry ranch seasoning to create a creamy ranch drizzle.

  • 7

    Once the cauliflower is done baking, transfer it to a serving bowl and toss with the buffalo wing sauce until evenly coated.

  • 8

    Drizzle the Greek yogurt ranch over the buffalo cauliflower, either lightly or generously according to taste, and serve immediately.

Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Enjoy a bold twist on a classic snack with crispy baked cauliflower tossed in zesty buffalo sauce, accompanied by a creamy Greek yogurt ranch drizzle. This dish brings together a satisfying crunch and tangy spice balanced by a cool, refreshing dip, making it an irresistible option for any meal.

NUTRITION

553kcal
Protein
32.8g
Fat
22.2g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (400g), cut into florets

1/2 cup Chickpea Flour (60g)

1/3 cup Unsweetened Almond Milk (80g)

1 tbsp Olive Oil (14g)

2 tbsp Buffalo Wing Sauce (30g)

1/2 cup Nonfat Greek Yogurt (125g)

1 tsp Dry Ranch Seasoning (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a large mixing bowl, combine the chickpea flour, unsweetened almond milk, and a pinch of salt. Stir until a smooth batter forms.

  • 3

    Add the cauliflower florets to the bowl and toss thoroughly to coat them in the batter.

  • 4

    Drizzle olive oil over the coated cauliflower and gently toss to evenly distribute.

  • 5

    Spread the cauliflower in a single layer on the prepared baking sheet and bake for 25-30 minutes, or until the edges are crispy and golden.

  • 6

    Meanwhile, in a separate bowl, mix the nonfat Greek yogurt with the dry ranch seasoning to create a creamy ranch drizzle.

  • 7

    Once the cauliflower is done baking, transfer it to a serving bowl and toss with the buffalo wing sauce until evenly coated.

  • 8

    Drizzle the Greek yogurt ranch over the buffalo cauliflower, either lightly or generously according to taste, and serve immediately.