YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Ranch Dip
Enjoy a tantalizing twist on a classic with crispy, oven-roasted buffalo cauliflower paired with a velvety, protein-rich creamy ranch dip. The cauliflower is coated in a savory chickpea flour batter with a binding egg, tossed in zesty buffalo sauce, and baked to perfection, ensuring a satisfyingly crunchy bite. Every forkful delivers a wonderful balance of spice, crunch, and creaminess that’s sure to delight your taste buds while keeping your nutrition on point.
INGREDIENTS
250g Cauliflower
40g Chickpea Flour
1 large Egg
2 tbsp Buffalo Sauce
170g Nonfat Greek Yogurt
1 tsp Ranch Seasoning Mix
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and 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 and set aside.
In a medium bowl, whisk together the chickpea flour, egg, a pinch of salt, pepper, garlic powder, and onion powder until a smooth batter forms.
Toss the cauliflower florets in the batter until they are fully coated.
Spread the coated cauliflower evenly on the baking sheet. Drizzle or lightly brush with half of the buffalo sauce.
Bake in the preheated oven for 20-25 minutes, or until the cauliflower is crisp and has a golden edge.
While the cauliflower bakes, prepare the creamy ranch dip by mixing the nonfat Greek yogurt with the ranch seasoning mix and the remaining buffalo sauce. Adjust salt and pepper to taste.
Once the cauliflower is done, transfer it to a serving dish and serve immediately with the creamy ranch dip on the side.