YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a zesty twist on a classic snack with this Crispy Buffalo Cauliflower, featuring tender cauliflower florets enveloped in a light chickpea flour batter, fried to a satisfying crisp, tossed in tangy buffalo sauce, and finished with a cool, protein-packed ranch drizzle. Perfect for a fulfilling meal any time of day!
INGREDIENTS
300g Cauliflower Florets
0.33 cup Chickpea Flour (~40g)
1 tbsp Unsalted Butter
2 tbsp Hot Sauce
1 cup Nonfat Greek Yogurt
1 tbsp Lemon Juice
1 tsp Dried Dill
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with a pinch of salt and pepper.
Prepare the batter by mixing chickpea flour with a little water to create a smooth, thick consistency that can coat the cauliflower evenly.
Dip each cauliflower floret into the batter, ensuring even coverage. Shake off excess batter and place them on the prepared baking sheet.
Bake the battered cauliflower in the preheated oven for about 25-30 minutes, turning halfway through, until they are crisp and golden.
While the cauliflower is baking, prepare the buffalo sauce by gently melting the unsalted butter and stirring in the hot sauce until fully combined.
Once the cauliflower is baked, transfer it to a large bowl and drizzle the buffalo sauce over the florets, tossing until evenly coated.
For the ranch drizzle, combine nonfat Greek yogurt, lemon juice, dried dill, garlic powder, and a pinch more salt and pepper in a small bowl. Mix well until smooth.
Serve the crispy buffalo cauliflower hot with a drizzle of ranch on top or on the side for dipping.