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 crispy, tangy twist on a classic comfort dish featuring roasted cauliflower and hearty chickpeas coated in a light almond flour batter, tossed in a bold buffalo sauce, and finished with a creamy nonfat Greek yogurt ranch drizzle. This dish delivers a satisfying crunch and vibrant flavors perfect for a wholesome dinner.

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NUTRITION

533kcal
Protein
35.9g
Fat
22.6g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

100g canned Chickpeas (drained)

30g Almond Flour

2 tbsp Buffalo Sauce

150g Nonfat Greek Yogurt

1 pinch Ranch Seasoning

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets. Rinse and pat dry.

  • 3

    In a bowl, toss the chickpeas with olive oil and a pinch of salt, then spread them on half of the baking sheet.

  • 4

    In a separate bowl, mix the almond flour with the buffalo sauce to form a light coating. Gently toss the cauliflower florets in this mixture until evenly coated.

  • 5

    Arrange the coated cauliflower on the other half of the baking sheet alongside the chickpeas.

  • 6

    Bake for 20-25 minutes or until the cauliflower is tender and crispy, stirring halfway through for even browning.

  • 7

    While baking, prepare the ranch drizzle by mixing the nonfat Greek yogurt with a pinch of ranch seasoning. Adjust seasoning to taste.

  • 8

    Once the cauliflower and chickpeas are done, remove them from the oven and transfer to a serving bowl. Drizzle the prepared ranch sauce over the top and enjoy immediately.

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 crispy, tangy twist on a classic comfort dish featuring roasted cauliflower and hearty chickpeas coated in a light almond flour batter, tossed in a bold buffalo sauce, and finished with a creamy nonfat Greek yogurt ranch drizzle. This dish delivers a satisfying crunch and vibrant flavors perfect for a wholesome dinner.

NUTRITION

533kcal
Protein
35.9g
Fat
22.6g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

100g canned Chickpeas (drained)

30g Almond Flour

2 tbsp Buffalo Sauce

150g Nonfat Greek Yogurt

1 pinch Ranch Seasoning

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets. Rinse and pat dry.

  • 3

    In a bowl, toss the chickpeas with olive oil and a pinch of salt, then spread them on half of the baking sheet.

  • 4

    In a separate bowl, mix the almond flour with the buffalo sauce to form a light coating. Gently toss the cauliflower florets in this mixture until evenly coated.

  • 5

    Arrange the coated cauliflower on the other half of the baking sheet alongside the chickpeas.

  • 6

    Bake for 20-25 minutes or until the cauliflower is tender and crispy, stirring halfway through for even browning.

  • 7

    While baking, prepare the ranch drizzle by mixing the nonfat Greek yogurt with a pinch of ranch seasoning. Adjust seasoning to taste.

  • 8

    Once the cauliflower and chickpeas are done, remove them from the oven and transfer to a serving bowl. Drizzle the prepared ranch sauce over the top and enjoy immediately.