YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a bold twist on a classic favorite with spicy, crispy buffalo cauliflower perfectly balanced with a cool, creamy ranch drizzle. This vibrant dish features tender roasted cauliflower coated in a light chickpea flour batter and tangy buffalo sauce, elevated by crunchy roasted chickpeas for an extra protein boost. Finished with a refreshing Greek yogurt ranch, every bite delivers a satisfying mix of textures and flavors ideal for a balanced meal.
INGREDIENTS
250 grams Cauliflower florets
40 grams Chickpea Flour
2 tablespoons Buffalo Sauce
40 grams Roasted Chickpeas
1 teaspoon Olive Oil
120 grams Nonfat Greek Yogurt
1 teaspoon Ranch Seasoning
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the chickpea flour with the buffalo sauce and a few tablespoons of water until you achieve a light, smooth batter.
Add the cauliflower florets to the bowl and toss them thoroughly in the batter until evenly coated.
Spread the coated cauliflower on the baking sheet in a single layer. Drizzle with olive oil and sprinkle the roasted chickpeas over the top.
Bake in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and edges are crispy.
While the cauliflower bakes, prepare the ranch drizzle by mixing the nonfat Greek yogurt with the ranch seasoning. Adjust seasoning to taste if needed.
Once baked, remove the cauliflower from the oven and drizzle generously with the ranch mixture.
Serve warm and enjoy this delicious fusion of spicy and creamy flavors.