Crispy Buffalo Roasted Cauliflower Bites

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

Crispy Buffalo Roasted Cauliflower Bites

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Roasted Cauliflower Bites

Enjoy a deliciously spicy twist on roasted cauliflower, perfectly crispy with a light almond flour coating and tossed in zesty buffalo sauce. Paired with a cool, protein-packed Greek yogurt dip, this dish delivers a satisfying crunch and a harmonious balance of heat and creaminess.

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NUTRITION

450kcal
Protein
33g
Fat
20.5g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 head Cauliflower (600g)

1/3 cup Almond Flour (30g)

1 large Egg

2 tablespoons Buffalo Wing Sauce

100 grams Nonfat Greek Yogurt

Salt & 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

    Cut the cauliflower into bite-sized florets and set aside.

  • 3

    In a medium bowl, whisk together the almond flour, a pinch of salt, and pepper.

  • 4

    In a separate small bowl, lightly beat the egg.

  • 5

    Dip each cauliflower floret first in the egg, then toss in the almond flour mixture to lightly coat.

  • 6

    Spread the coated florets out on the baking sheet. Drizzle or lightly brush them with buffalo wing sauce.

  • 7

    Roast in the oven for 20-25 minutes, until the florets are golden and crispy, turning once halfway through baking.

  • 8

    While the cauliflower is roasting, serve the nonfat Greek yogurt in a small bowl as a cooling dip for extra protein.

  • 9

    Once done, remove from the oven and allow to cool slightly before serving.

Crispy Buffalo Roasted Cauliflower Bites

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

Crispy Buffalo Roasted Cauliflower Bites

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Roasted Cauliflower Bites

Enjoy a deliciously spicy twist on roasted cauliflower, perfectly crispy with a light almond flour coating and tossed in zesty buffalo sauce. Paired with a cool, protein-packed Greek yogurt dip, this dish delivers a satisfying crunch and a harmonious balance of heat and creaminess.

NUTRITION

450kcal
Protein
33g
Fat
20.5g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 head Cauliflower (600g)

1/3 cup Almond Flour (30g)

1 large Egg

2 tablespoons Buffalo Wing Sauce

100 grams Nonfat Greek Yogurt

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets and set aside.

  • 3

    In a medium bowl, whisk together the almond flour, a pinch of salt, and pepper.

  • 4

    In a separate small bowl, lightly beat the egg.

  • 5

    Dip each cauliflower floret first in the egg, then toss in the almond flour mixture to lightly coat.

  • 6

    Spread the coated florets out on the baking sheet. Drizzle or lightly brush them with buffalo wing sauce.

  • 7

    Roast in the oven for 20-25 minutes, until the florets are golden and crispy, turning once halfway through baking.

  • 8

    While the cauliflower is roasting, serve the nonfat Greek yogurt in a small bowl as a cooling dip for extra protein.

  • 9

    Once done, remove from the oven and allow to cool slightly before serving.