YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a vibrant twist on a classic appetizer turned meal. Tender roasted cauliflower florets are coated in a spiced chickpea flour batter, baked until crispy, then tossed in a tangy buffalo sauce and finished with a creamy, nonfat Greek yogurt ranch drizzle. Perfectly balanced for a satisfying crunch and a punch of flavor in every bite.
INGREDIENTS
1 medium head Cauliflower (600g)
50g Chickpea Flour
2 tbsp Buffalo Sauce
3/4 cup Nonfat Greek Yogurt
0.5 tsp Garlic Powder
0.5 tsp Smoked Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets and pat dry with a paper towel.
In a large bowl, combine chickpea flour, garlic powder, smoked paprika, salt, and pepper. Lightly toss the cauliflower florets in the dry mixture.
Place the coated cauliflower on the prepared baking sheet in a single layer. Spray lightly with a cooking spray or drizzle a minimal amount of water to help the coating adhere if necessary.
Bake in the preheated oven for 25-30 minutes, turning halfway through, until the florets are crispy and golden.
Once baked, transfer the cauliflower to a mixing bowl and gently toss with the buffalo sauce until evenly coated.
In a separate small bowl, prepare the ranch drizzle by stirring the nonfat Greek yogurt. Adjust seasoning with a pinch of salt and pepper if desired.
Plate the buffalo cauliflower and drizzle with the creamy Greek yogurt ranch. Serve immediately and enjoy!