Name: Buffalo Cauliflower Bites with Ranch Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 cup cauliflower florets; 1 tbsp extra virgin olive oil; 1 tbsp almond flour; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp buffalo hot sauce; 0.5 cup non-fat Greek yogurt; 1 tsp dried dill; 1 tsp lemon juice; 1 stalk celery

Instructions

Prep 15 min · Cook 20 min

Preheat oven to 425°F and line a large baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces and chop the cauliflower into uniform small florets.
In a large mixing bowl, whisk together the extra virgin olive oil, almond flour, garlic powder, onion powder, sea salt, and black pepper.
Add the chicken pieces and cauliflower florets to the bowl, tossing thoroughly until every piece is evenly coated in the oil and spice mixture.
Spread the chicken and cauliflower in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for proper browning.
Roast in the oven for 18 to 20 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower edges are golden and tender.
While the tray is roasting, prepare the ranch dip by stirring together the Greek yogurt, dried dill, and lemon juice in a small ramekin.
Remove the tray from the oven and immediately toss the roasted chicken and cauliflower in the buffalo hot sauce until fully glazed.
Serve the warm buffalo bites alongside the chilled ranch dip and fresh celery stalks for a crisp finish.

Nutrition

Ingredients

Instructions

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