YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Roasted Cauliflower
Enjoy a vibrant twist on classic buffalo wings by using roasted cauliflower paired with crispy chickpeas and edamame for an extra protein boost. Finished with a tangy Greek yogurt dip, this dish delivers a perfect balance of spice, crunch, and creamy coolness that will satisfy your cravings without weighing you down.
INGREDIENTS
1 medium head Cauliflower
0.5 cup Canned Chickpeas, drained
0.33 cup Shelled Edamame
0.5 cup Nonfat Greek Yogurt
1 tbsp Olive Oil
2 tbsp Buffalo Sauce
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Cut the cauliflower into bite-sized florets and set aside.
In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper.
Spread the seasoned cauliflower on a baking sheet lined with parchment paper.
Roast the cauliflower in the preheated oven for 20-25 minutes until tender and starting to crisp on the edges.
Meanwhile, rinse and drain the chickpeas. Pat them dry and place in a separate bowl. Toss with a little salt, pepper, and one tablespoon of buffalo sauce.
After the cauliflower has roasted for 15 minutes, add the chickpeas to the baking sheet and drizzle the remaining buffalo sauce over them. Continue roasting for an additional 10 minutes until both the cauliflower and chickpeas are crispy.
While the baking is finishing, prepare the edamame by lightly steaming or microwaving for a minute until warmed through.
Plate the crispy buffalo roasted cauliflower with chickpeas and sprinkle the edamame over the top.
Serve with a side of chilled nonfat Greek yogurt for dipping.