YOUR SOLIN GENERATED RECIPE
Crispy Baked Buffalo Cauliflower Wings
Savor these crispy, baked cauliflower wings with a tangy buffalo glaze and a cool, protein-packed Greek yogurt dip. The lightly seasoned batter made with chickpea flour and almond milk gives the florets a satisfyingly crunchy texture, while a drizzle of olive oil and a blast of buffalo sauce perfectly complement the natural flavor of roasted cauliflower. Enjoy this delicious twist on a classic game day favorite that’s both guilt-free and fulfilling.
INGREDIENTS
1 medium head Cauliflower Florets (~600g)
1/4 cup Chickpea Flour (30g)
1/4 cup Unsweetened Almond Milk (60ml)
1/4 cup Buffalo Sauce (60ml)
1/2 tablespoon Olive Oil (7g)
3/4 cup Nonfat Greek Yogurt (173g)
1 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with salt, black pepper, and garlic powder.
In a separate bowl, mix the chickpea flour with the unsweetened almond milk to form a smooth, lump-free batter.
Dip each cauliflower floret into the batter, ensuring an even coating, then place them on the prepared baking sheet.
Drizzle the olive oil evenly over the coated florets.
Bake in the preheated oven for 20-25 minutes until the edges start to crisp.
Remove from the oven and immediately toss the hot cauliflower with the buffalo sauce until fully coated.
Return the buffalo-coated cauliflower to the baking sheet and bake for an additional 5-7 minutes to set the sauce.
Serve warm with a side of nonfat Greek yogurt for dipping.