YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a savory twist on a classic buffalo appetizer turned into a satisfying meal. Tender cauliflower florets are enveloped in a protein-packed chickpea flour batter, roasted until perfectly crispy, then tossed in a zesty buffalo sauce. A cool, creamy Greek yogurt ranch drizzle adds a refreshing finish, creating a balanced and flavorful dish that satisfies your cravings while keeping it clean and nutritious.
INGREDIENTS
300 grams Cauliflower Florets
60 grams Chickpea Flour
2 tablespoons Buffalo Sauce
170 grams Non-Fat Greek Yogurt
1 teaspoon Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine the chickpea flour with garlic powder, onion powder, salt, and pepper. Add a splash of water to create a smooth, thick batter.
Toss the cauliflower florets in the batter until they are evenly coated.
Arrange the coated cauliflower on the baking sheet in a single layer. Drizzle with olive oil.
Bake for 25-30 minutes, turning halfway through, until the cauliflower is golden and crispy.
While the cauliflower is baking, prepare the ranch drizzle by mixing the non-fat Greek yogurt with a pinch of salt, pepper, and a dash of water if needed for a drizzling consistency.
Once the cauliflower is done, transfer it to a serving bowl and drizzle the buffalo sauce over it. Finish with the cool Greek yogurt ranch drizzle.
Garnish with extra pepper if desired and serve hot.