YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Bowl with Creamy Ranch Drizzle and Fresh Greens
A vibrant bowl featuring oven-roasted cauliflower tossed in fiery buffalo sauce and crispy cubes of firm tofu, layered over a bed of fresh romaine greens and drizzled with a tangy, creamy ranch dressing made from nonfat Greek yogurt. This dish balances spicy heat, crunchy textures and refreshing greens for a satisfying meal.
INGREDIENTS
200g Cauliflower Florets
200g Firm Tofu
1.5 tbsp Hot Sauce
1 tsp Olive Oil
1 cup Romaine Lettuce, chopped
½ cup Nonfat Greek Yogurt
1 tsp Dried Ranch Seasoning
¼ tsp Garlic Powder
¼ tsp Onion Powder
PREPARATION
Preheat the oven to 425°F.
Toss the cauliflower florets with half of the hot sauce, a pinch of garlic powder, onion powder, and olive oil. Spread evenly on a baking sheet lined with parchment paper.
Press the firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. In a bowl, gently mix tofu cubes with the remaining hot sauce and a light sprinkle of ranch seasoning.
Place both the cauliflower and tofu on separate baking sheets and roast in the oven. Roast tofu for about 20 minutes until edges turn golden and crispy, and roast cauliflower for about 25 minutes until tender with crispy edges.
While the baking is underway, prepare the creamy ranch drizzle by combining nonfat Greek yogurt with dried ranch seasoning, a dash of garlic powder and onion powder. Mix until smooth.
Assemble the bowl by layering a bed of chopped romaine lettuce, then adding the roasted cauliflower and crispy tofu. Drizzle generously with the creamy ranch dressing.
Serve immediately and enjoy a balance of spicy, crispy, and refreshing flavors.