Crispy Buffalo Roasted Cauliflower with Chickpeas, Tofu, and Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Roasted Cauliflower with Chickpeas, Tofu, and Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Roasted Cauliflower with Chickpeas, Tofu, and Greek Yogurt Dip

Enjoy a vibrant bowl featuring crispy roasted cauliflower tossed in tangy buffalo sauce alongside roasted chickpeas and crispy tofu. Finished with a cool, protein-packed nonfat Greek yogurt dip, this dish provides an exciting blend of textures and bold flavors perfect for any meal.

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NUTRITION

524kcal
Protein
33g
Fat
23.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (approx. 300g)

1/2 cup cooked Chickpeas (approx. 82g)

100g Firm Tofu

1/2 cup Nonfat Greek Yogurt (approx. 120g)

2 tbsp Buffalo Sauce

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the cauliflower into bite-sized florets and place in a large bowl.

  • 3

    Drain and rinse the chickpeas if using canned; pat them dry and add to the bowl.

  • 4

    Press the firm tofu to remove excess moisture, cut into cubes, and add to the bowl.

  • 5

    Drizzle the olive oil over the cauliflower, chickpeas, and tofu. Toss to evenly coat.

  • 6

    Add 1 tablespoon of buffalo sauce (reserve the remaining tablespoon for later) and toss again until well mixed.

  • 7

    Spread the mixture on a baking sheet lined with parchment paper in a single layer.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are crispy and golden.

  • 9

    While roasting, prepare the dip by stirring the nonfat Greek yogurt with the remaining tablespoon of buffalo sauce in a small bowl.

  • 10

    Once the roasted mix is done, remove from the oven and let it cool slightly. Serve warm with the cool buffalo Greek yogurt dip on the side.

Crispy Buffalo Roasted Cauliflower with Chickpeas, Tofu, and Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Roasted Cauliflower with Chickpeas, Tofu, and Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Roasted Cauliflower with Chickpeas, Tofu, and Greek Yogurt Dip

Enjoy a vibrant bowl featuring crispy roasted cauliflower tossed in tangy buffalo sauce alongside roasted chickpeas and crispy tofu. Finished with a cool, protein-packed nonfat Greek yogurt dip, this dish provides an exciting blend of textures and bold flavors perfect for any meal.

NUTRITION

524kcal
Protein
33g
Fat
23.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (approx. 300g)

1/2 cup cooked Chickpeas (approx. 82g)

100g Firm Tofu

1/2 cup Nonfat Greek Yogurt (approx. 120g)

2 tbsp Buffalo Sauce

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the cauliflower into bite-sized florets and place in a large bowl.

  • 3

    Drain and rinse the chickpeas if using canned; pat them dry and add to the bowl.

  • 4

    Press the firm tofu to remove excess moisture, cut into cubes, and add to the bowl.

  • 5

    Drizzle the olive oil over the cauliflower, chickpeas, and tofu. Toss to evenly coat.

  • 6

    Add 1 tablespoon of buffalo sauce (reserve the remaining tablespoon for later) and toss again until well mixed.

  • 7

    Spread the mixture on a baking sheet lined with parchment paper in a single layer.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are crispy and golden.

  • 9

    While roasting, prepare the dip by stirring the nonfat Greek yogurt with the remaining tablespoon of buffalo sauce in a small bowl.

  • 10

    Once the roasted mix is done, remove from the oven and let it cool slightly. Serve warm with the cool buffalo Greek yogurt dip on the side.