Crispy Buffalo Roasted Cauliflower with Creamy Ranch Dip

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

Crispy Buffalo Roasted Cauliflower with Creamy Ranch Dip

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Roasted Cauliflower with Creamy Ranch Dip

Enjoy a bold twist on a veggie favorite with roasted cauliflower tossed in a spicy buffalo sauce, served alongside a cool, creamy Greek yogurt ranch dip. This dish delivers a satisfying crunch, a burst of tangy heat, and a refreshingly cool dip—perfect for a balanced meal any time of day.

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NUTRITION

390kcal
Protein
33.2g
Fat
8.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

3 cups cauliflower florets (~300g)

1/2 cup canned chickpeas (drained, ~125g)

1 cup nonfat Greek yogurt (~245g)

2 tablespoons buffalo sauce

1 teaspoon olive oil

1 teaspoon ranch seasoning

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper.

  • 3

    Spread the cauliflower onto a baking sheet and roast for 20-25 minutes, until tender and slightly crispy.

  • 4

    During the last 10 minutes, add the drained chickpeas to the baking sheet to crisp up with the cauliflower.

  • 5

    Once roasted, transfer the cauliflower and chickpeas back to a bowl and drizzle with buffalo sauce. Toss to evenly coat.

  • 6

    In a separate bowl, mix the nonfat Greek yogurt with ranch seasoning. Adjust salt and pepper to taste; if desired, add a splash of water to thin the dip.

  • 7

    Serve the buffalo roasted cauliflower and crispy chickpeas alongside the creamy ranch dip for a delicious, balanced meal.

Crispy Buffalo Roasted Cauliflower with Creamy Ranch Dip

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

Crispy Buffalo Roasted Cauliflower with Creamy Ranch Dip

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Roasted Cauliflower with Creamy Ranch Dip

Enjoy a bold twist on a veggie favorite with roasted cauliflower tossed in a spicy buffalo sauce, served alongside a cool, creamy Greek yogurt ranch dip. This dish delivers a satisfying crunch, a burst of tangy heat, and a refreshingly cool dip—perfect for a balanced meal any time of day.

NUTRITION

390kcal
Protein
33.2g
Fat
8.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

3 cups cauliflower florets (~300g)

1/2 cup canned chickpeas (drained, ~125g)

1 cup nonfat Greek yogurt (~245g)

2 tablespoons buffalo sauce

1 teaspoon olive oil

1 teaspoon ranch seasoning

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper.

  • 3

    Spread the cauliflower onto a baking sheet and roast for 20-25 minutes, until tender and slightly crispy.

  • 4

    During the last 10 minutes, add the drained chickpeas to the baking sheet to crisp up with the cauliflower.

  • 5

    Once roasted, transfer the cauliflower and chickpeas back to a bowl and drizzle with buffalo sauce. Toss to evenly coat.

  • 6

    In a separate bowl, mix the nonfat Greek yogurt with ranch seasoning. Adjust salt and pepper to taste; if desired, add a splash of water to thin the dip.

  • 7

    Serve the buffalo roasted cauliflower and crispy chickpeas alongside the creamy ranch dip for a delicious, balanced meal.