Crispy Buffalo Cauliflower with Creamy Cashew Ranch

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

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

Enjoy a vibrant twist on a classic buffalo dish: crisp roasted cauliflower and crunchy chickpeas tossed in a tangy buffalo sauce, paired with a silky, dairy-free cashew ranch. Finished with a side of protein-packed edamame to round out the meal, this dish offers a satisfying, flavor-packed experience for any time of day.

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NUTRITION

494kcal
Protein
35.1g
Fat
17.8g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower Florets (150g)

0.5 cup Roasted Chickpeas (60g)

2 tbsp Chickpea Flour (15g)

1 tbsp Hot Sauce

2 tbsp Cashews (15g) for ranch

1 tsp Nutritional Yeast (3g)

1 cup Shelled Edamame (100g)

1 tsp Lemon Juice

Salt & Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the cauliflower florets and roasted chickpeas. Toss with chickpea flour, a pinch of salt, and garlic powder to lightly coat.

  • 3

    Spread the mixture on a baking sheet lined with parchment paper. Roast for 20-25 minutes until the cauliflower is tender and the coating is crispy.

  • 4

    Once out of the oven, drizzle the roasted veggies with hot sauce while still warm.

  • 5

    For the cashew ranch, blend the cashews, nutritional yeast, lemon juice, a pinch of salt, and enough water to achieve a creamy, dip-like consistency.

  • 6

    Plate the crispy buffalo cauliflower and chickpeas alongside a serving of warm, shelled edamame. Drizzle or serve the creamy cashew ranch on the side for dipping.

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

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

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

Enjoy a vibrant twist on a classic buffalo dish: crisp roasted cauliflower and crunchy chickpeas tossed in a tangy buffalo sauce, paired with a silky, dairy-free cashew ranch. Finished with a side of protein-packed edamame to round out the meal, this dish offers a satisfying, flavor-packed experience for any time of day.

NUTRITION

494kcal
Protein
35.1g
Fat
17.8g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower Florets (150g)

0.5 cup Roasted Chickpeas (60g)

2 tbsp Chickpea Flour (15g)

1 tbsp Hot Sauce

2 tbsp Cashews (15g) for ranch

1 tsp Nutritional Yeast (3g)

1 cup Shelled Edamame (100g)

1 tsp Lemon Juice

Salt & Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the cauliflower florets and roasted chickpeas. Toss with chickpea flour, a pinch of salt, and garlic powder to lightly coat.

  • 3

    Spread the mixture on a baking sheet lined with parchment paper. Roast for 20-25 minutes until the cauliflower is tender and the coating is crispy.

  • 4

    Once out of the oven, drizzle the roasted veggies with hot sauce while still warm.

  • 5

    For the cashew ranch, blend the cashews, nutritional yeast, lemon juice, a pinch of salt, and enough water to achieve a creamy, dip-like consistency.

  • 6

    Plate the crispy buffalo cauliflower and chickpeas alongside a serving of warm, shelled edamame. Drizzle or serve the creamy cashew ranch on the side for dipping.