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

Savor the bold flavors of this crispy baked buffalo cauliflower, perfectly balanced with a creamy, tangy Greek yogurt ranch drizzle. The lightly spiced chickpea flour batter delivers a satisfying crunch that pairs beautifully with the zesty buffalo sauce, making it a winning choice for any meal.

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NUTRITION

365kcal
Protein
31.8g
Fat
3.9g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/2 cup Chickpea Flour (60g)

2 tbsp Frank's RedHot Buffalo Sauce (30g)

3/4 cup Nonfat Greek Yogurt (180g)

1 tsp Ranch Seasoning (2g)

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a baking sheet by lightly spraying it with olive oil.

  • 2

    In a bowl, mix the chickpea flour with just enough water to create a smooth, thick batter; season lightly with salt if desired.

  • 3

    Dip the cauliflower florets into the batter, ensuring they are evenly coated.

  • 4

    Place the battered cauliflower on the prepared baking sheet and lightly spray the tops with olive oil.

  • 5

    Bake in the oven for 20-25 minutes until crispy and golden, flipping halfway through for even cooking.

  • 6

    Once baked, toss the cauliflower in the buffalo sauce until thoroughly coated.

  • 7

    In a separate bowl, mix the nonfat Greek yogurt with ranch seasoning to create a creamy drizzle.

  • 8

    Plate the buffalo cauliflower and drizzle the Greek yogurt ranch over the top, or serve on the side for dipping.

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

Savor the bold flavors of this crispy baked buffalo cauliflower, perfectly balanced with a creamy, tangy Greek yogurt ranch drizzle. The lightly spiced chickpea flour batter delivers a satisfying crunch that pairs beautifully with the zesty buffalo sauce, making it a winning choice for any meal.

NUTRITION

365kcal
Protein
31.8g
Fat
3.9g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/2 cup Chickpea Flour (60g)

2 tbsp Frank's RedHot Buffalo Sauce (30g)

3/4 cup Nonfat Greek Yogurt (180g)

1 tsp Ranch Seasoning (2g)

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a baking sheet by lightly spraying it with olive oil.

  • 2

    In a bowl, mix the chickpea flour with just enough water to create a smooth, thick batter; season lightly with salt if desired.

  • 3

    Dip the cauliflower florets into the batter, ensuring they are evenly coated.

  • 4

    Place the battered cauliflower on the prepared baking sheet and lightly spray the tops with olive oil.

  • 5

    Bake in the oven for 20-25 minutes until crispy and golden, flipping halfway through for even cooking.

  • 6

    Once baked, toss the cauliflower in the buffalo sauce until thoroughly coated.

  • 7

    In a separate bowl, mix the nonfat Greek yogurt with ranch seasoning to create a creamy drizzle.

  • 8

    Plate the buffalo cauliflower and drizzle the Greek yogurt ranch over the top, or serve on the side for dipping.