YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a plant-powered twist on a classic buffalo dish. The crispy cauliflower is lightly battered with chickpea flour and seasoned to perfection before being tossed in a tangy buffalo sauce. Complemented by a homemade, protein-rich ranch drizzle made with Greek yogurt and nutritional yeast, this dish is a satisfying balance of crunch, spice, and creamy coolness.
INGREDIENTS
200g Cauliflower Florets
1/3 cup Chickpea Flour
2 tbsp Buffalo Hot Sauce
3/4 cup Nonfat Greek Yogurt
2 tbsp Nutritional Yeast
1 tsp Mixed Spices (Garlic Powder, Onion Powder, Dried Dill, Salt, Pepper)
60 ml Water
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with the chickpea flour, mixed spices, and water to form a light batter that evenly coats the florets.
Lightly spray a baking rack or the lined baking sheet with olive oil. Arrange the battered cauliflower in a single layer and bake for 20-25 minutes, flipping halfway through for even crispness.
Once the cauliflower is nearly done, remove from the oven and toss with the buffalo hot sauce until well coated.
Return the sauced cauliflower to the oven for an additional 5 minutes to set the flavor.
While the cauliflower finishes, prepare the ranch drizzle by combining the nonfat Greek yogurt with nutritional yeast. Adjust seasoning with a pinch of salt, pepper, and a sprinkle of dried dill if desired.
Drizzle the ranch mixture over the crispy buffalo cauliflower just before serving, or serve it on the side as a dip.
Enjoy your crispy, spicy, and protein-packed buffalo cauliflower with a cool, creamy ranch finish.