YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Experience a playful twist on a plant-based favorite—tender cauliflower florets are coated in a savory chickpea flour batter and baked until delightfully crispy, then tossed in tangy buffalo sauce. Crowned with roasted chickpeas for an extra protein boost and drizzled with a cool, herby nonfat Greek yogurt ranch, this dish strikes the perfect balance between spice and refreshing creaminess.
INGREDIENTS
1 medium head Cauliflower (≈600g) - raw
1/3 cup Chickpea Flour (≈40g)
1/2 cup Cooked Chickpeas (≈100g)
2 tbsp Buffalo Sauce (≈30g)
1/2 cup Nonfat Greek Yogurt (≈120g)
1 tsp Dried Ranch Seasoning
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets. In a large bowl, toss the florets with salt, pepper, and chickpea flour until they are evenly coated.
Spread the coated cauliflower on the baking sheet in a single layer. Bake for 25-30 minutes until crispy and golden, turning halfway for even cooking.
While the cauliflower bakes, drain and pat dry the cooked chickpeas. Season them lightly with salt and a pinch of dried ranch seasoning, then roast them in the oven for about 10-12 minutes until they develop a crunchy texture.
In a small bowl, combine the nonfat Greek yogurt with the remaining dried ranch seasoning and a pinch of salt, stirring until the mixture is smooth to create a creamy ranch drizzle.
Once the cauliflower is done, transfer it to a large mixing bowl. Drizzle the buffalo sauce over the hot cauliflower and toss gently until well coated.
Plate the buffalo cauliflower and top with the roasted chickpeas. Drizzle the ranch yogurt over the dish, or serve on the side as a dipping sauce.
Enjoy this protein-packed, flavorful dish that perfectly balances spicy heat with cool, creamy ranch.