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 with crispy roasted cauliflower tossed in tangy buffalo sauce, paired with a creamy, protein-packed ranch drizzle. This dish delivers a delightful crunch, smooth finish, and irresistible blend of spicy and cooling flavors.

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NUTRITION

467kcal
Protein
31g
Fat
17g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

400g Cauliflower Florets

40g Chickpea Flour (approx 1/3 cup)

1 tbsp Olive Oil

150g Nonfat Greek Yogurt

2 tbsp Buffalo Hot Sauce

1 tsp Spice Mix (Garlic Powder, Smoked Paprika, Black Pepper)

1 tsp Dried Dill

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the cauliflower into bite-sized florets.

  • 3

    In a large bowl, toss the cauliflower with chickpea flour, olive oil, and the spice mix until evenly coated.

  • 4

    Spread the cauliflower on a lightly greased baking sheet in a single layer.

  • 5

    Roast the cauliflower for 25-30 minutes, turning halfway, until the edges are crispy and golden.

  • 6

    While the cauliflower roasts, prepare the ranch drizzle by mixing the nonfat Greek yogurt with dried dill. Add a pinch of garlic powder and a little water if a thinner consistency is desired.

  • 7

    Once the cauliflower is done, transfer it to a serving bowl and drizzle with buffalo hot sauce. Add extra hot sauce if you prefer more heat.

  • 8

    Finish by drizzling the creamy ranch over the top, or serve it on the side for dipping. Enjoy your crispy, tangy, and satisfying dish!

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 with crispy roasted cauliflower tossed in tangy buffalo sauce, paired with a creamy, protein-packed ranch drizzle. This dish delivers a delightful crunch, smooth finish, and irresistible blend of spicy and cooling flavors.

NUTRITION

467kcal
Protein
31g
Fat
17g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

400g Cauliflower Florets

40g Chickpea Flour (approx 1/3 cup)

1 tbsp Olive Oil

150g Nonfat Greek Yogurt

2 tbsp Buffalo Hot Sauce

1 tsp Spice Mix (Garlic Powder, Smoked Paprika, Black Pepper)

1 tsp Dried Dill

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the cauliflower into bite-sized florets.

  • 3

    In a large bowl, toss the cauliflower with chickpea flour, olive oil, and the spice mix until evenly coated.

  • 4

    Spread the cauliflower on a lightly greased baking sheet in a single layer.

  • 5

    Roast the cauliflower for 25-30 minutes, turning halfway, until the edges are crispy and golden.

  • 6

    While the cauliflower roasts, prepare the ranch drizzle by mixing the nonfat Greek yogurt with dried dill. Add a pinch of garlic powder and a little water if a thinner consistency is desired.

  • 7

    Once the cauliflower is done, transfer it to a serving bowl and drizzle with buffalo hot sauce. Add extra hot sauce if you prefer more heat.

  • 8

    Finish by drizzling the creamy ranch over the top, or serve it on the side for dipping. Enjoy your crispy, tangy, and satisfying dish!