YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a vibrant twist on a classic comfort dish featuring crispy, oven-roasted cauliflower bites dusted in a protein-enriched chickpea flour batter and tossed in a tangy buffalo sauce. Finished with a cool, creamy Greek yogurt ranch drizzle, this dish offers a satisfying crunch and a burst of bold flavor—perfect for a balanced lunch or dinner.
INGREDIENTS
1 medium head Cauliflower (≈600g)
1/2 cup Chickpea Flour (≈60g)
1/3 cup Water
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper, to taste
2 tbsp Buffalo Sauce
1/2 tbsp Olive Oil
2 cups Nonfat Greek Yogurt
1 tsp Ranch Seasoning
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets and set aside.
In a bowl, whisk together chickpea flour, water, garlic powder, onion powder, salt, and pepper to create a smooth batter.
Gently toss the cauliflower florets in the batter ensuring they are evenly coated.
Place the battered cauliflower on the prepared baking sheet and lightly drizzle with olive oil.
Bake in the preheated oven for 20-25 minutes, or until the edges are crisp and golden.
Remove the cauliflower from the oven and immediately toss with the buffalo sauce to coat the pieces evenly.
In a separate small bowl, mix the nonfat Greek yogurt with ranch seasoning to form a creamy drizzle.
Plate the buffalo cauliflower and drizzle with the ranch mixture, serving immediately for optimal crunch and flavor.