Buffalo Cauliflower Ramen Bowl (Printable)

Spicy buffalo cauliflower served over rich, creamy ramen broth with fresh garnishes and noodles.

# Ingredient List:

→ Cauliflower Buffalo Bites

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 2/3 cup all-purpose flour
03 - 2/3 cup water
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/4 teaspoon salt
07 - 1 cup buffalo hot sauce
08 - 2 tablespoons unsalted butter, melted

→ Creamy Ramen Broth

09 - 1 tablespoon vegetable oil
10 - 3 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
12 - 4 cups vegetable broth
13 - 1 cup unsweetened coconut milk (or other plant-based cream)
14 - 2 tablespoons white miso paste
15 - 1 tablespoon soy sauce
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon sriracha (optional)

→ Ramen Noodles & Toppings

18 - 12 ounces ramen noodles, wheat-based
19 - 2 green onions, thinly sliced
20 - 1/2 cup shredded carrots
21 - 1/2 cup thinly sliced red cabbage
22 - 1 tablespoon toasted sesame seeds
23 - Fresh cilantro leaves (optional)
24 - Lime wedges (optional)

# How-To Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in the batter to coat evenly.
03 - Arrange coated florets in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through.
04 - Mix buffalo sauce and melted butter. Remove cauliflower from oven, brush the mixture over the florets, then bake an additional 10 minutes until golden and crispy.
05 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and ginger for 1 to 2 minutes until fragrant.
06 - Add vegetable broth, coconut milk, miso paste, soy sauce, rice vinegar, and sriracha if using. Whisk to combine and bring to a gentle simmer. Cook for 10 minutes, adjusting seasoning to taste.
07 - Prepare ramen noodles according to package instructions. Drain and set aside.
08 - Divide cooked noodles into four bowls. Ladle hot broth over noodles, then top with buffalo cauliflower, shredded carrots, cabbage, green onions, sesame seeds, and cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • It's crispy and creamy at the same time, which somehow makes every spoonful feel indulgent without being heavy.
  • You can have dinner on the table in under an hour, and it tastes like you fussed over it way more than you actually did.
02 -
  • Miso paste will clump if you dump it straight into hot liquid—dissolve it in a small bowl with a few tablespoons of warm broth first, then whisk it in.
  • Don't walk away from the cauliflower in that final 10 minutes; buffalo sauce can go from golden to burnt in the blink of an eye.
03 -
  • Room-temperature cauliflower absorbs the batter more evenly than cold straight from the fridge.
  • If your miso tastes too strong, you've added enough broth and time will mellow it further; resist the urge to keep adding more.
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