Crispy Buffalo Cauliflower with Creamy Ranch

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

Crispy Buffalo Cauliflower with Creamy Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Creamy Ranch

Enjoy a bold twist on a classic favorite with roasted cauliflower florets tossed in spicy buffalo sauce and served alongside a cool, protein-packed creamy ranch dip. This dish balances tangy heat with a refreshing creamy finish, offering a satisfying crunch and a burst of flavor in every bite.

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NUTRITION

388kcal
Protein
42.4g
Fat
7g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Florets

30g Chickpea Flour

1 teaspoon Olive Oil

2 tablespoons Frank's RedHot Sauce

1.5 cups Nonfat Plain Greek Yogurt

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Dill

1 tablespoon Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the chickpea flour with a pinch of salt and pepper. Whisk in olive oil and enough water (about 2-3 tablespoons) to form a smooth, thick batter.

  • 3

    Toss the cauliflower florets in the batter until evenly coated. Arrange them on the prepared baking sheet.

  • 4

    Bake the cauliflower for 20-25 minutes, turning halfway through, until they start to crisp up and develop a golden tone.

  • 5

    Meanwhile, in a separate bowl, prepare the creamy ranch dip by mixing the nonfat Greek yogurt with garlic powder, dried dill, chives, a pinch of salt, and pepper. Adjust seasonings to taste.

  • 6

    Once the cauliflower is baked, transfer them to a large bowl and drizzle with Frank's RedHot Sauce, tossing gently until all pieces are well coated.

  • 7

    Serve the crispy buffalo cauliflower hot alongside the cool, creamy ranch dip and enjoy the balance of spicy and refreshing flavors.

Crispy Buffalo Cauliflower with Creamy Ranch

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

Crispy Buffalo Cauliflower with Creamy Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Creamy Ranch

Enjoy a bold twist on a classic favorite with roasted cauliflower florets tossed in spicy buffalo sauce and served alongside a cool, protein-packed creamy ranch dip. This dish balances tangy heat with a refreshing creamy finish, offering a satisfying crunch and a burst of flavor in every bite.

NUTRITION

388kcal
Protein
42.4g
Fat
7g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Florets

30g Chickpea Flour

1 teaspoon Olive Oil

2 tablespoons Frank's RedHot Sauce

1.5 cups Nonfat Plain Greek Yogurt

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Dill

1 tablespoon Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the chickpea flour with a pinch of salt and pepper. Whisk in olive oil and enough water (about 2-3 tablespoons) to form a smooth, thick batter.

  • 3

    Toss the cauliflower florets in the batter until evenly coated. Arrange them on the prepared baking sheet.

  • 4

    Bake the cauliflower for 20-25 minutes, turning halfway through, until they start to crisp up and develop a golden tone.

  • 5

    Meanwhile, in a separate bowl, prepare the creamy ranch dip by mixing the nonfat Greek yogurt with garlic powder, dried dill, chives, a pinch of salt, and pepper. Adjust seasonings to taste.

  • 6

    Once the cauliflower is baked, transfer them to a large bowl and drizzle with Frank's RedHot Sauce, tossing gently until all pieces are well coated.

  • 7

    Serve the crispy buffalo cauliflower hot alongside the cool, creamy ranch dip and enjoy the balance of spicy and refreshing flavors.