YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Bites with Creamy Greek Yogurt Ranch Dip
Savor a modern twist on a classic snack with these crispy, baked buffalo cauliflower bites paired with a tangy, protein-enhanced Greek yogurt ranch dip. The cauliflower is lightly battered in chickpea flour and baked until perfectly crispy, then tossed in a bold buffalo sauce. The cooling dip, enriched with aromatic herbs and a boost of whey protein isolate, creates a harmonious balance of spicy and creamy flavors—ideal for a hearty breakfast, lunch, or dinner.
INGREDIENTS
1 medium head Cauliflower (600g)
1/3 cup Chickpea Flour (40g)
1 tbsp Olive Oil
1.5 tbsp Buffalo Sauce
1/2 cup Nonfat Greek Yogurt
1 scoop Unflavored Whey Protein Isolate
1 tsp Ranch Seasoning Blend
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tbsp Fresh Dill (optional)
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets and toss them with olive oil.
In a bowl, mix chickpea flour, garlic powder, onion powder, and a pinch of salt and pepper.
Lightly dust the cauliflower florets with the chickpea flour mixture, ensuring even coating.
Bake the florets for about 20-25 minutes, turning halfway, until they are tender and starting to get crispy.
While the cauliflower is in the oven, prepare the buffalo sauce by lightly tossing the baked florets in buffalo sauce; use about 1.5 tablespoons in total.
For the creamy Greek yogurt ranch dip, combine the nonfat Greek yogurt, whey protein isolate, ranch seasoning blend, and fresh dill in a small bowl. Stir well until the protein powder is fully incorporated and the dip is smooth.
Once the cauliflower bites are done, serve them warm alongside the creamy dip. Enjoy!