Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Savor a vibrant twist on a classic buffalo wing experience featuring crisp, roasted cauliflower and protein-packed tofu, all tossed in a tangy buffalo sauce. The dish is finished with a creamy Greek yogurt ranch drizzle, delivering a harmonious blend of textures and a satisfying kick that's perfect for any meal.

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NUTRITION

593kcal
Protein
45.8g
Fat
19.8g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

8 oz Extra-Firm Tofu (226g)

1/3 cup Chickpea Flour (40g)

1/2 cup Unsweetened Almond Milk

1/4 cup Buffalo Sauce

1/4 cup Nonfat Greek Yogurt

1 tsp Dried Ranch Seasoning

Olive Oil Spray

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into bite-sized florets and press the tofu to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, whisk together the chickpea flour, unsweetened almond milk, salt, and pepper to make a smooth batter.

  • 4

    Gently toss the cauliflower florets and tofu cubes in the batter until well coated. Transfer them onto the prepared baking sheet.

  • 5

    Spray lightly with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

  • 6

    After baking, drizzle the pieces with buffalo sauce and return to the oven for an additional 5 minutes.

  • 7

    Meanwhile, prepare the ranch drizzle by mixing nonfat Greek yogurt with dried ranch seasoning.

  • 8

    Plate the crispy buffalo cauliflower and tofu, then drizzle generously with the yogurt ranch sauce. Serve warm and enjoy!

Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Savor a vibrant twist on a classic buffalo wing experience featuring crisp, roasted cauliflower and protein-packed tofu, all tossed in a tangy buffalo sauce. The dish is finished with a creamy Greek yogurt ranch drizzle, delivering a harmonious blend of textures and a satisfying kick that's perfect for any meal.

NUTRITION

593kcal
Protein
45.8g
Fat
19.8g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

8 oz Extra-Firm Tofu (226g)

1/3 cup Chickpea Flour (40g)

1/2 cup Unsweetened Almond Milk

1/4 cup Buffalo Sauce

1/4 cup Nonfat Greek Yogurt

1 tsp Dried Ranch Seasoning

Olive Oil Spray

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into bite-sized florets and press the tofu to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, whisk together the chickpea flour, unsweetened almond milk, salt, and pepper to make a smooth batter.

  • 4

    Gently toss the cauliflower florets and tofu cubes in the batter until well coated. Transfer them onto the prepared baking sheet.

  • 5

    Spray lightly with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

  • 6

    After baking, drizzle the pieces with buffalo sauce and return to the oven for an additional 5 minutes.

  • 7

    Meanwhile, prepare the ranch drizzle by mixing nonfat Greek yogurt with dried ranch seasoning.

  • 8

    Plate the crispy buffalo cauliflower and tofu, then drizzle generously with the yogurt ranch sauce. Serve warm and enjoy!