YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Roasted Cauliflower with Creamy Ranch Dip
Savor the delight of spicy buffalo cauliflower crisped to perfection with a light almond flour coating, paired with a tangy, homemade nonfat Greek yogurt ranch dip. This vibrant dish delivers a satisfying kick with a cool, creamy finish—ideal for any meal of the day.
INGREDIENTS
1 medium head Cauliflower (600g)
2 tbsp Buffalo Sauce
0.5 tbsp Olive Oil
2 tbsp Almond Flour
0.75 cup Nonfat Greek Yogurt
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Dried Dill
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Cut the cauliflower into bite-sized florets and place them in a large bowl.
Drizzle the florets with olive oil and toss them with buffalo sauce until evenly coated.
Sprinkle the almond flour, garlic powder, onion powder, salt, and pepper over the cauliflower and mix gently to ensure a light coating.
Arrange the seasoned cauliflower on a parchment-lined baking sheet in a single layer.
Roast in the oven for 20-25 minutes until the cauliflower is tender and crisp on the edges, stirring halfway through for even cooking.
While the cauliflower roasts, prepare the creamy ranch dip by combining the nonfat Greek yogurt with dried dill, a pinch of salt, pepper, and a little extra garlic or onion powder if desired. Mix until smooth.
Once the cauliflower is roasted to your desired crispness, remove it from the oven and let it cool slightly.
Serve the crispy buffalo roasted cauliflower warm with the creamy ranch dip on the side for a delicious, balanced meal.