YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Cashew Ranch
Enjoy a hearty, flavor-packed dish where tender cauliflower florets, crispy extra-firm tofu, and roasted chickpeas come together and are tossed in a zesty buffalo sauce. Finished with a drizzle of cooling cashew ranch, this dish offers a satisfying blend of textures and bold flavors perfect for a balanced meal.
INGREDIENTS
200g Cauliflower
200g Extra-Firm Tofu
1/2 cup Canned Chickpeas (drained)
3 tbsp Buffalo Sauce
2 tbsp Cashew Ranch
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and set aside.
Press the extra-firm tofu to remove excess moisture, then cut into cubes.
In a large bowl, gently toss the cauliflower florets, tofu cubes, and drained chickpeas with the buffalo sauce until evenly coated.
Spread the coated mixture in a single layer on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, turning halfway through, until the cauliflower is tender and edges are crispy and the tofu begins to develop a golden exterior.
While baking, prepare your cashew ranch if making homemade or have it ready for drizzling.
Once baked, transfer the mixture to a serving dish and drizzle the cashew ranch over the top.
Serve immediately and enjoy the blend of spicy, tangy, and creamy flavors.