YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Roasted Cauliflower
Enjoy a spicy twist on roasted cauliflower where tender florets, roasted chickpeas, and crispy tofu are elevated by a tangy buffalo sauce, served with a cooling Greek yogurt dip. This dish combines amazing textures and bold flavors for a satisfying meal that delivers a perfect balance of crispiness, heat, and creamy comfort.
INGREDIENTS
200g Cauliflower
1/2 cup Cooked Chickpeas (approx. 82g)
150g Extra-Firm Tofu
1 tbsp Buffalo Sauce
1 tbsp Olive Oil
1/2 cup Nonfat Greek Yogurt
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets. Drain and pat dry the chickpeas, and press the tofu to remove excess water, then cut it into cubes.
In a large bowl, toss the cauliflower, chickpeas, and tofu with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Drizzle the buffalo sauce over the mixture and gently toss to ensure an even spicy coating.
Spread the mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and the tofu and chickpeas are crispy.
While roasting, prepare a quick dipping sauce by stirring the nonfat Greek yogurt with a dash of buffalo sauce, salt, and pepper.
Once roasted, remove from the oven and serve warm with the Greek yogurt dipping sauce on the side.