Crispy Buffalo Cauliflower with Herb Ranch Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

Enjoy a reimagined buffalo classic featuring tender cauliflower florets coated in a light chickpea batter and baked until crispy, then tossed in a tangy buffalo sauce. Paired with a cool, herb-infused Greek yogurt ranch drizzle and a side of roasted edamame, this dish delivers bold flavors and a protein boost in every bite.

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NUTRITION

431kcal
Protein
39.8g
Fat
8.5g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

30g Chickpea Flour

2 Tbsp Buffalo Sauce

100g Shelled Edamame

150g Nonfat Greek Yogurt

2 Tbsp Fresh Parsley

2 Tbsp Fresh Dill

1 Tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into bite-sized florets and set aside. In a bowl, mix the chickpea flour with a pinch of salt, pepper, and garlic powder. Add a little water to form a smooth batter.

  • 3

    Toss the cauliflower florets in the chickpea batter ensuring an even coating. Spread them evenly on the prepared baking sheet.

  • 4

    Roast the cauliflower in the oven for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 5

    Meanwhile, in a small bowl, toss the shelled edamame with 1 tablespoon of buffalo sauce, salt, and pepper. Spread them on a separate baking tray and roast for about 15 minutes or until slightly crispy.

  • 6

    For the herb ranch drizzle, combine the nonfat Greek yogurt, finely chopped parsley, dill, lemon juice, and a pinch of garlic powder in a bowl. Mix well and season with salt and pepper to taste.

  • 7

    Once all components are roasted, plate the crispy buffalo cauliflower and the roasted edamame together. Drizzle generously with the herb ranch sauce and finish with an extra drizzle of buffalo sauce if desired.

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

Enjoy a reimagined buffalo classic featuring tender cauliflower florets coated in a light chickpea batter and baked until crispy, then tossed in a tangy buffalo sauce. Paired with a cool, herb-infused Greek yogurt ranch drizzle and a side of roasted edamame, this dish delivers bold flavors and a protein boost in every bite.

NUTRITION

431kcal
Protein
39.8g
Fat
8.5g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

30g Chickpea Flour

2 Tbsp Buffalo Sauce

100g Shelled Edamame

150g Nonfat Greek Yogurt

2 Tbsp Fresh Parsley

2 Tbsp Fresh Dill

1 Tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into bite-sized florets and set aside. In a bowl, mix the chickpea flour with a pinch of salt, pepper, and garlic powder. Add a little water to form a smooth batter.

  • 3

    Toss the cauliflower florets in the chickpea batter ensuring an even coating. Spread them evenly on the prepared baking sheet.

  • 4

    Roast the cauliflower in the oven for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 5

    Meanwhile, in a small bowl, toss the shelled edamame with 1 tablespoon of buffalo sauce, salt, and pepper. Spread them on a separate baking tray and roast for about 15 minutes or until slightly crispy.

  • 6

    For the herb ranch drizzle, combine the nonfat Greek yogurt, finely chopped parsley, dill, lemon juice, and a pinch of garlic powder in a bowl. Mix well and season with salt and pepper to taste.

  • 7

    Once all components are roasted, plate the crispy buffalo cauliflower and the roasted edamame together. Drizzle generously with the herb ranch sauce and finish with an extra drizzle of buffalo sauce if desired.