YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Roasted Cauliflower Bites
Enjoy a bold twist on a classic favorite with these crispy buffalo roasted cauliflower bites with a protein-packed chickpea flour batter and a cool, tangy Greek yogurt dip. Perfectly balanced with spice, crunch, and creaminess, this dish is a satisfying plant-based option that delivers both flavor and nourishment.
INGREDIENTS
1 head Cauliflower (approx 600g)
0.5 cup Chickpea Flour (approx 50g)
0.5 cup Nonfat Greek Yogurt (approx 120g)
2 tbsp Hot Sauce
1 tsp Olive Oil
0.5 tsp Garlic Powder
0.25 tsp Salt
0.25 tsp Black Pepper
0.5 tsp Paprika
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and cut the cauliflower into bite-sized florets, ensuring they are as even as possible for uniform cooking.
In a small bowl, whisk together the chickpea flour with enough water to create a smooth, thick batter. Add garlic powder, salt, black pepper, and paprika to the batter.
Gently toss the cauliflower florets in the chickpea flour batter until well coated.
Place the coated cauliflower onto the prepared baking sheet in a single layer. Bake in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and the batter is crisp, flipping halfway through.
While the cauliflower is roasting, prepare the buffalo sauce by mixing the hot sauce with olive oil in a small bowl.
Once the cauliflower bites are done, transfer them to a large bowl and drizzle with the buffalo sauce. Toss gently to evenly coat.
In a separate serving bowl, stir the nonfat Greek yogurt to create a cool, creamy dip. Season lightly with a pinch of salt if desired.
Serve the crispy buffalo roasted cauliflower bites warm with the Greek yogurt dip on the side.