Crispy Buffalo Cauliflower with Creamy Cashew Ranch

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

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

Enjoy a vibrant twist on a classic appetizer turned meal! Tender cauliflower florets get a crispy coating and a kick from tangy buffalo sauce, paired with a dreamy, homemade cashew ranch that perfectly balances heat with creamy, herby freshness.

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NUTRITION

489kcal
Protein
32g
Fat
15.2g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

700g Cauliflower Florets

1/3 cup Chickpea Flour (approx. 45g)

1 large Egg

1/4 cup Buffalo Sauce

2 tbsp Cashews (for Ranch)

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Dill Weed

Salt and Pepper to taste

1/4 cup Water

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PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk together chickpea flour, the egg, water, garlic powder, salt, and pepper to create a smooth batter.

  • 3

    Add the cauliflower florets to the batter, ensuring each piece is well coated. Shake off any excess batter.

  • 4

    Place the coated cauliflower on the baking sheet and bake for 25-30 minutes until crispy and golden, flipping halfway through for even cooking.

  • 5

    While the cauliflower bakes, prepare the cashew ranch. In a blender, combine the cashews, lemon juice, dried dill, a pinch of salt, and a splash of water. Blend until smooth and creamy, adding extra water if needed to reach your desired consistency.

  • 6

    Once the cauliflower is done, transfer it to a large bowl and toss gently with the buffalo sauce until evenly coated.

  • 7

    Serve the crispy buffalo cauliflower warm alongside the creamy cashew ranch for dipping. Enjoy as a hearty snack or a satisfying meal!

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

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

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Creamy Cashew Ranch

Enjoy a vibrant twist on a classic appetizer turned meal! Tender cauliflower florets get a crispy coating and a kick from tangy buffalo sauce, paired with a dreamy, homemade cashew ranch that perfectly balances heat with creamy, herby freshness.

NUTRITION

489kcal
Protein
32g
Fat
15.2g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

700g Cauliflower Florets

1/3 cup Chickpea Flour (approx. 45g)

1 large Egg

1/4 cup Buffalo Sauce

2 tbsp Cashews (for Ranch)

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Dill Weed

Salt and Pepper to taste

1/4 cup Water

PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk together chickpea flour, the egg, water, garlic powder, salt, and pepper to create a smooth batter.

  • 3

    Add the cauliflower florets to the batter, ensuring each piece is well coated. Shake off any excess batter.

  • 4

    Place the coated cauliflower on the baking sheet and bake for 25-30 minutes until crispy and golden, flipping halfway through for even cooking.

  • 5

    While the cauliflower bakes, prepare the cashew ranch. In a blender, combine the cashews, lemon juice, dried dill, a pinch of salt, and a splash of water. Blend until smooth and creamy, adding extra water if needed to reach your desired consistency.

  • 6

    Once the cauliflower is done, transfer it to a large bowl and toss gently with the buffalo sauce until evenly coated.

  • 7

    Serve the crispy buffalo cauliflower warm alongside the creamy cashew ranch for dipping. Enjoy as a hearty snack or a satisfying meal!