YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Cashew Ranch
Enjoy a vibrant twist on a classic favorite! Tender cauliflower florets are coated in a light chickpea flour batter and oven-roasted to a perfect crisp before being tossed in zesty buffalo sauce. Paired with a creamy, protein-enhanced cashew ranch and complemented by golden sautéed tofu cubes, this dish delivers a satisfying crunch, tangy heat, and a smooth finish that's perfect for a balanced meal any time of day.
INGREDIENTS
250g Cauliflower
30g Chickpea Flour
50ml Unsweetened Almond Milk
45ml Buffalo Sauce
5ml Olive Oil
15g Cashews
100g Silken Tofu
100g Extra Firm Tofu
1 tsp Garlic Powder
15ml Fresh Lemon Juice
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, mix chickpea flour, unsweetened almond milk, and garlic powder to create a smooth batter.
Toss cauliflower florets in the batter until well coated. Place them on the prepared baking sheet and drizzle lightly with olive oil.
Roast the battered cauliflower in the oven for about 25 minutes, turning halfway, until they are crispy and slightly browned.
Once roasted, transfer the cauliflower to a large bowl and toss with buffalo sauce until evenly coated.
For the cashew ranch, blend cashews, silken tofu, fresh lemon juice, and a pinch of garlic powder until smooth and creamy. Adjust seasoning to taste.
Meanwhile, cut the extra firm tofu into cubes and sauté in a non-stick pan until golden on all sides.
Plate the crispy buffalo cauliflower and drizzle with the cashew ranch. Top with the sautéed tofu cubes for an extra protein boost.
Serve immediately and enjoy your flavorful, protein-packed meal.