Buffalo Cauliflower Ramen Bowl (Printable Version)

Crispy buffalo cauliflower florets in rich, creamy ramen broth with fresh vegetables and spices.

# What You Need:

→ Cauliflower Buffalo Bites

01 - 1 medium cauliflower head, 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
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 wheat-based ramen noodles (fresh or dried)
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 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Whisk together flour, water, garlic powder, paprika, and salt in a large bowl until smooth. Toss cauliflower florets in the batter until evenly coated.
03 - Arrange coated cauliflower in a single layer on the baking sheet. Bake for 20 minutes, turning halfway through.
04 - Combine buffalo sauce and melted butter. Remove cauliflower from oven, brush them with the buffalo mixture, then bake for an additional 10 minutes until crisp and golden.
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 desired. Whisk together, bring to a gentle simmer, and cook for 10 minutes. Adjust seasoning as needed.
07 - Prepare ramen noodles according to package instructions, drain, and set aside.
08 - Distribute noodles evenly into four bowls. Ladle hot broth over noodles, then top with buffalo cauliflower, shredded carrots, red cabbage, green onions, sesame seeds, and cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • Those crispy buffalo bites get addictively crunchy on the outside while staying tender inside, and they're nothing like the sad, soggy vegetable dishes you might be picturing.
  • The creamy coconut broth is rich enough to feel indulgent but balanced with ginger and miso so it doesn't overwhelm you.
  • It comes together in under an hour, which means you can go from "what's for dinner?" to slurping a spicy bowl faster than most takeout arrives.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake—the uncooked side sticks to the pan and won't crisp up properly, and you'll end up with one side golden and one side pale and soft.
  • Unsweetened coconut milk is non-negotiable here; I learned this the hard way when I grabbed the wrong can and ended up with a broth that tasted like dessert, and it took adding soy sauce and vinegar to salvage it.
  • Miso paste clumps if you dump it directly into hot liquid, so whisk it separately with a splash of broth first to dissolve it smoothly, otherwise you get strange grainy bits throughout.
03 -
  • Make the broth first and keep it hot while you finish the cauliflower so everything comes together at peak temperature and flavor.
  • If you're cooking for a crowd, you can bake the cauliflower ahead of time and reheat it in a 350°F oven for 5 minutes before serving, which takes a ton of last-minute stress out of the evening.
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