YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Bites with Quinoa and Fresh Greens
Savor a vibrant bowl of crispy buffalo cauliflower bites paired with a fluffy bed of quinoa and a refreshing mix of fresh greens. This dish delivers a playful twist on buffalo flavors with a satisfying crunch and hearty plant-based protein, perfect for a nourishing, balanced meal.
INGREDIENTS
300g Cauliflower florets
1/2 cup cooked quinoa (approx. 92g)
50g Tempeh
1/4 cup roasted chickpeas (approx. 41g)
1/2 cup nonfat plain Greek yogurt
1 tbsp Buffalo sauce
1 cup mixed greens
PREPARATION
Preheat your oven to 425°F.
Toss the cauliflower florets with a light drizzle of buffalo sauce and a pinch of salt. Spread them out on a baking sheet lined with parchment paper.
Roast the cauliflower for about 20-25 minutes until they are tender and crisp on the edges. In the last five minutes, drizzle a bit more buffalo sauce if desired for extra flavor.
While the cauliflower is roasting, steam or microwave the quinoa until it’s heated through if pre-cooked or prepare a fresh batch as per package instructions.
Lightly pan-fry the sliced tempeh over medium heat until golden brown on both sides.
For an extra crunch and protein boost, roast the chickpeas in the oven with a touch of olive oil and spices for about 10 minutes until crispy.
In a small bowl, mix the Greek yogurt with a teaspoon of buffalo sauce to form a creamy dip.
Assemble your plate by placing the quinoa at the base, topping it with a generous serving of the crispy buffalo cauliflower, tempeh, roasted chickpeas, and finishing with a handful of fresh mixed greens.
Serve with the Greek yogurt buffalo dip on the side for a cooling contrast to the spicy bites.