YOUR SOLIN GENERATED RECIPE
Crispy Roasted Buffalo Cauliflower with Creamy Ranch Dip
Enjoy a satisfying twist on buffalo wings with this Crispy Roasted Buffalo Cauliflower paired with a tangy, creamy ranch dip. The roasted cauliflower is lightly battered in chickpea flour and tossed in zesty buffalo sauce, then baked to a perfect crisp. It’s complemented by a protein-packed, nonfat Greek yogurt dip infused with classic ranch flavors, making it a balanced and vibrant meal that delivers on taste and nutrition.
INGREDIENTS
1 medium head Cauliflower (≈600g)
1/3 cup Chickpea Flour (≈40g)
1 cup Nonfat Greek Yogurt (≈245g)
3 tbsp Buffalo Hot Sauce (≈45g)
1 tbsp Olive Oil
1 tbsp Ranch Seasoning
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets and pat dry with a paper towel.
In a large bowl, mix the chickpea flour, garlic powder, salt, and pepper. Toss the cauliflower florets in this dry mixture until evenly coated.
Drizzle the olive oil over the cauliflower and toss again to ensure an even coating.
Spread the florets in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are crispy and golden.
While the cauliflower roasts, prepare the creamy ranch dip by combining the nonfat Greek yogurt, buffalo hot sauce, and ranch seasoning in a small bowl. Stir well until smooth.
Once the cauliflower is crispy and roasted, remove it from the oven. Serve warm alongside the creamy buffalo ranch dip for a satisfying and protein-packed meal.