Crispy Buffalo Cauliflower Wings

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

Crispy Buffalo Cauliflower Wings

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower Wings

Enjoy a delectable twist on classic wings with tender cauliflower florets coated in a light chickpea batter, baked to perfection and tossed in spicy buffalo sauce. Served with a cool, protein-packed Greek yogurt dip, this dish delivers a satisfying crunch and a burst of bold flavors, ideal for any meal.

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NUTRITION

444kcal
Protein
31.3g
Fat
10.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

0.33 cup (40g) Chickpea Flour

0.25 cup (60ml) Unsweetened Almond Milk

2 tbsp Buffalo Sauce

1 spray serving Olive Oil Spray

0.5 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets, ensuring they are uniform for even cooking.

  • 3

    In a bowl, combine chickpea flour and almond milk to form a smooth, thin batter.

  • 4

    Dip each cauliflower floret into the batter, ensuring an even coat.

  • 5

    Place the coated florets onto the baking sheet and lightly spray them with olive oil.

  • 6

    Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy.

  • 7

    Remove the florets and toss them in a bowl with the buffalo sauce until evenly coated.

  • 8

    Serve immediately with a side of nonfat Greek yogurt for dipping.

Crispy Buffalo Cauliflower Wings

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

Crispy Buffalo Cauliflower Wings

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower Wings

Enjoy a delectable twist on classic wings with tender cauliflower florets coated in a light chickpea batter, baked to perfection and tossed in spicy buffalo sauce. Served with a cool, protein-packed Greek yogurt dip, this dish delivers a satisfying crunch and a burst of bold flavors, ideal for any meal.

NUTRITION

444kcal
Protein
31.3g
Fat
10.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

0.33 cup (40g) Chickpea Flour

0.25 cup (60ml) Unsweetened Almond Milk

2 tbsp Buffalo Sauce

1 spray serving Olive Oil Spray

0.5 cup Nonfat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets, ensuring they are uniform for even cooking.

  • 3

    In a bowl, combine chickpea flour and almond milk to form a smooth, thin batter.

  • 4

    Dip each cauliflower floret into the batter, ensuring an even coat.

  • 5

    Place the coated florets onto the baking sheet and lightly spray them with olive oil.

  • 6

    Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy.

  • 7

    Remove the florets and toss them in a bowl with the buffalo sauce until evenly coated.

  • 8

    Serve immediately with a side of nonfat Greek yogurt for dipping.