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 vibrant twist on a classic favorite with this crispy buffalo cauliflower, perfectly balanced with a creamy, tangy Greek yogurt ranch drizzle. The cauliflower is coated in a spiced chickpea flour batter for crunch and then baked until tender, while the buffalo sauce adds an exciting kick. This dish is an irresistible blend of textures and flavors that satisfies cravings without compromising your nutritional goals.

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NUTRITION

424kcal
Protein
35.7g
Fat
9.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

45g Chickpea Flour

2 tbsp Buffalo Sauce

220g Nonfat Greek Yogurt

1 tsp Olive Oil

Spices (Garlic Powder, Paprika, Salt, Black Pepper)

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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. In a large bowl, combine the chickpea flour with a pinch of garlic powder, paprika, salt, and black pepper.

  • 3

    Lightly coat the cauliflower florets in the chickpea flour mixture, using a small amount of water if needed to help the flour adhere.

  • 4

    Drizzle the coated cauliflower with olive oil and toss to ensure even coverage. Spread the florets on the prepared baking sheet in a single layer.

  • 5

    Bake the cauliflower for 20-25 minutes, turning halfway, until golden and crisp.

  • 6

    Once baked, transfer the cauliflower to a large bowl and gently toss with the buffalo sauce until well coated.

  • 7

    For the ranch drizzle, mix the nonfat Greek yogurt with a pinch of garlic powder, a dash of salt, and black pepper in a small bowl.

  • 8

    Drizzle the ranch over the buffalo cauliflower or serve on the side for dipping. Enjoy warm!

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 vibrant twist on a classic favorite with this crispy buffalo cauliflower, perfectly balanced with a creamy, tangy Greek yogurt ranch drizzle. The cauliflower is coated in a spiced chickpea flour batter for crunch and then baked until tender, while the buffalo sauce adds an exciting kick. This dish is an irresistible blend of textures and flavors that satisfies cravings without compromising your nutritional goals.

NUTRITION

424kcal
Protein
35.7g
Fat
9.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

45g Chickpea Flour

2 tbsp Buffalo Sauce

220g Nonfat Greek Yogurt

1 tsp Olive Oil

Spices (Garlic Powder, Paprika, Salt, Black Pepper)

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. In a large bowl, combine the chickpea flour with a pinch of garlic powder, paprika, salt, and black pepper.

  • 3

    Lightly coat the cauliflower florets in the chickpea flour mixture, using a small amount of water if needed to help the flour adhere.

  • 4

    Drizzle the coated cauliflower with olive oil and toss to ensure even coverage. Spread the florets on the prepared baking sheet in a single layer.

  • 5

    Bake the cauliflower for 20-25 minutes, turning halfway, until golden and crisp.

  • 6

    Once baked, transfer the cauliflower to a large bowl and gently toss with the buffalo sauce until well coated.

  • 7

    For the ranch drizzle, mix the nonfat Greek yogurt with a pinch of garlic powder, a dash of salt, and black pepper in a small bowl.

  • 8

    Drizzle the ranch over the buffalo cauliflower or serve on the side for dipping. Enjoy warm!