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

Enjoy a vibrant twist on a classic favorite with this Crispy Buffalo Cauliflower served with a cool, protein-packed Greek Yogurt Ranch drizzle and crunchy roasted chickpeas for an extra boost. The cauliflower bites are coated in a spiced almond flour batter, tossed in zesty buffalo sauce, and baked to perfection, making each bite irresistible.

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NUTRITION

575kcal
Protein
31g
Fat
23g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

1/3 cup Almond Flour (~30g)

1 large Egg

1/4 cup Buffalo Sauce (~60g)

1/3 cup Nonfat Greek Yogurt (~80g)

1 tsp Dried Mixed Herbs

1/2 cup Roasted Chickpeas (~82g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets and season lightly with salt and pepper.

  • 3

    In a bowl, whisk together the egg and almond flour until you get a smooth batter.

  • 4

    Dip each cauliflower floret in the batter, ensuring it is well-coated.

  • 5

    Place the battered florets on the baking sheet and bake for 20 minutes until the coating begins to set.

  • 6

    Remove the florets, toss them gently in the buffalo sauce, then return to the oven for an additional 10-12 minutes until crispy.

  • 7

    While the cauliflower bakes, prepare the ranch drizzle by stirring the nonfat Greek yogurt with dried mixed herbs, adding salt and pepper to taste.

  • 8

    For added crunch and protein, sprinkle roasted chickpeas over the finished buffalo cauliflower or serve on the side.

  • 9

    Drizzle the yogurt ranch over the cauliflower bowl or serve as a dipping sauce. Enjoy while hot!

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

Enjoy a vibrant twist on a classic favorite with this Crispy Buffalo Cauliflower served with a cool, protein-packed Greek Yogurt Ranch drizzle and crunchy roasted chickpeas for an extra boost. The cauliflower bites are coated in a spiced almond flour batter, tossed in zesty buffalo sauce, and baked to perfection, making each bite irresistible.

NUTRITION

575kcal
Protein
31g
Fat
23g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

1/3 cup Almond Flour (~30g)

1 large Egg

1/4 cup Buffalo Sauce (~60g)

1/3 cup Nonfat Greek Yogurt (~80g)

1 tsp Dried Mixed Herbs

1/2 cup Roasted Chickpeas (~82g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets and season lightly with salt and pepper.

  • 3

    In a bowl, whisk together the egg and almond flour until you get a smooth batter.

  • 4

    Dip each cauliflower floret in the batter, ensuring it is well-coated.

  • 5

    Place the battered florets on the baking sheet and bake for 20 minutes until the coating begins to set.

  • 6

    Remove the florets, toss them gently in the buffalo sauce, then return to the oven for an additional 10-12 minutes until crispy.

  • 7

    While the cauliflower bakes, prepare the ranch drizzle by stirring the nonfat Greek yogurt with dried mixed herbs, adding salt and pepper to taste.

  • 8

    For added crunch and protein, sprinkle roasted chickpeas over the finished buffalo cauliflower or serve on the side.

  • 9

    Drizzle the yogurt ranch over the cauliflower bowl or serve as a dipping sauce. Enjoy while hot!