YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Cashew Ranch
Enjoy the bold, tangy flavor of buffalo-seasoned crispy cauliflower paired with savory roasted chickpeas and baked tofu, all drizzled with a velvety cashew ranch. This dish delivers a satisfying balance of spicy, crunchy, and creamy textures that will make your taste buds dance.
INGREDIENTS
150g Cauliflower
0.75 cup Chickpeas (approx. 123g)
100g Extra Firm Tofu
1 tbsp Hot Sauce
2 tbsp Nutritional Yeast
2 tbsp Cashews
0.25 cup Water
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
Pinch of Salt
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets. In a bowl, toss the cauliflower with hot sauce and 1 tablespoon of nutritional yeast to coat evenly.
Rinse and drain the chickpeas. Pat them dry and spread them on a separate baking sheet. Drizzle lightly with a bit of salt and a touch of garlic powder if desired; roast in the oven for about 20-25 minutes until crispy.
Cut the extra firm tofu into cubes. Season lightly with salt and a pinch of garlic powder. Place the tofu cubes on the baking sheet with the cauliflower for the last 15 minutes of roasting.
While the veggies roast, prepare the cashew ranch by placing the cashews, water, lemon juice, remaining nutritional yeast, garlic powder, and salt into a blender. Blend until smooth and creamy, adding a little more water if necessary to reach your desired consistency.
Once the cauliflower, tofu, and chickpeas are done, assemble your bowl by placing the crispy buffalo cauliflower, roasted chickpeas, and tofu together. Drizzle generously with the creamy cashew ranch.
Serve warm and enjoy the blend of spicy, tangy, and creamy flavors in every bite.