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 comfort dish with spicy buffalo-coated cauliflower florets, enhanced by a protein-boosted chickpea batter and a cool, refreshing Greek yogurt ranch drizzle. This dish strikes the perfect balance between satisfying crunch, tangy heat, and creamy indulgence, making it an ideal option for a nutritious and flavorful meal.

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NUTRITION

539kcal
Protein
39.1g
Fat
11.3g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1/2 cup Chickpea Flour (60g)

1 large Egg

2 tbsp Buffalo Sauce

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Garlic Powder

1 tsp Dried Dill

1 tsp Dried Parsley

Salt & Pepper to taste

2 tbsp Water

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PREPARATION

  • 1

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

  • 2

    Break the cauliflower into bite-sized florets, then season lightly with salt and pepper.

  • 3

    In a bowl, combine the chickpea flour, egg, water, garlic powder, salt, and pepper to create a smooth batter.

  • 4

    Dip each cauliflower floret into the batter, ensuring an even coating.

  • 5

    Toss the coated florets in buffalo sauce until well covered, then arrange them in a single layer on the baking sheet.

  • 6

    Bake for 25-30 minutes, flipping halfway through, until the cauliflower is tender and the coating is crispy.

  • 7

    While the cauliflower bakes, prepare the ranch drizzle by mixing nonfat Greek yogurt with dried dill, dried parsley, a pinch of garlic powder, salt, and pepper in a small bowl.

  • 8

    Once baked, remove the buffalo cauliflower from the oven and drizzle the ranch over the top or serve on the side as a dip.

  • 9

    Enjoy warm for a satisfying, protein-enhanced twist on a classic buffalo dish.

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 comfort dish with spicy buffalo-coated cauliflower florets, enhanced by a protein-boosted chickpea batter and a cool, refreshing Greek yogurt ranch drizzle. This dish strikes the perfect balance between satisfying crunch, tangy heat, and creamy indulgence, making it an ideal option for a nutritious and flavorful meal.

NUTRITION

539kcal
Protein
39.1g
Fat
11.3g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1/2 cup Chickpea Flour (60g)

1 large Egg

2 tbsp Buffalo Sauce

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Garlic Powder

1 tsp Dried Dill

1 tsp Dried Parsley

Salt & Pepper to taste

2 tbsp Water

PREPARATION

  • 1

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

  • 2

    Break the cauliflower into bite-sized florets, then season lightly with salt and pepper.

  • 3

    In a bowl, combine the chickpea flour, egg, water, garlic powder, salt, and pepper to create a smooth batter.

  • 4

    Dip each cauliflower floret into the batter, ensuring an even coating.

  • 5

    Toss the coated florets in buffalo sauce until well covered, then arrange them in a single layer on the baking sheet.

  • 6

    Bake for 25-30 minutes, flipping halfway through, until the cauliflower is tender and the coating is crispy.

  • 7

    While the cauliflower bakes, prepare the ranch drizzle by mixing nonfat Greek yogurt with dried dill, dried parsley, a pinch of garlic powder, salt, and pepper in a small bowl.

  • 8

    Once baked, remove the buffalo cauliflower from the oven and drizzle the ranch over the top or serve on the side as a dip.

  • 9

    Enjoy warm for a satisfying, protein-enhanced twist on a classic buffalo dish.