YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Protein-Packed Dip
Enjoy a crunchy twist on classic buffalo wings with crispy roasted cauliflower lightly dusted in a savory, whole wheat batter, tossed in tangy buffalo sauce, and paired with a refreshing, high-protein Greek yogurt dipping sauce. This dish is a perfect balance of bold flavor and a satisfying crunch, ideal for a nutritious meal.
INGREDIENTS
1 medium head Cauliflower (600g)
0.33 cup Whole Wheat Flour (45g)
0.33 cup Canned Chickpeas (50g)
1 tablespoon Unsalted Butter
2 tablespoons Hot Sauce
0.5 cup Nonfat Greek Yogurt
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
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, ensuring even pieces for uniform cooking.
In a medium bowl, mix the whole wheat flour, garlic powder, smoked paprika, salt, and pepper.
Lightly dampen the cauliflower florets with a sprinkle of water and toss them in the flour mixture until evenly coated.
Spread the coated cauliflower on the baking sheet and bake for 20 minutes, turning halfway for even crisping.
Meanwhile, in a small saucepan, melt the butter over low heat and stir in the hot sauce. Set aside the buffalo sauce.
In a separate bowl, combine the roasted chickpeas with a pinch of salt and a dash of smoked paprika. Optionally, you can roast them separately for an extra crunch.
Once the cauliflower is slightly crispy, remove it from the oven and drizzle with the buffalo sauce. Return to the oven for an additional 5-7 minutes to let the flavors meld.
For the dipping sauce, stir the nonfat Greek yogurt with a bit of salt, pepper, and a splash of hot sauce for extra kick if desired.
Plate the buffalo cauliflower alongside a serving of roasted chickpeas and the protein-packed Greek yogurt dip. Enjoy warm!