Buffalo Cauliflower Ramen Bowl (Print Version)

Crispy buffalo cauliflower and creamy broth create a bold, flavorful bowl with fresh vegetable toppings and spices.

# What You'll 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 ramen noodles (wheat-based, 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 Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in the batter to coat evenly.
03 - Place coated cauliflower on the baking sheet in a single layer. Bake 20 minutes, turning halfway through.
04 - Mix buffalo hot sauce and melted butter. Remove cauliflower from oven, brush with buffalo mixture, and bake an additional 10 minutes until crispy and golden.
05 - In a large pot, warm vegetable oil over medium heat. Sauté garlic and ginger for 1–2 minutes until fragrant.
06 - Add vegetable broth, coconut milk, miso paste, soy sauce, rice vinegar, and optional sriracha. Whisk and simmer gently for 10 minutes. Adjust seasoning as needed.
07 - Prepare noodles according to package directions. Drain and set aside.
08 - Distribute noodles evenly into 4 bowls. Ladle broth over noodles. Top with buffalo cauliflower, shredded carrots, cabbage, green onions, sesame seeds, and cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • The contrast of crispy, spicy cauliflower against a silky, coconut-rich broth is the kind of textural magic that makes you want seconds.
  • It comes together in under an hour and feels fancy enough to impress people, but honest enough for a quiet Tuesday night alone.
02 -
  • The cauliflower must stay on that baking sheet in a single layer, or you'll end up with steamed pieces instead of crispy ones—crowd them and you lose the whole point.
  • Miso paste is a game-changer that sounds like an ingredient from a fancy restaurant, but it's actually what turns a decent broth into something that tastes like you've been cooking it all day.
03 -
  • Don't make the batter too thick or thin—it should coat the cauliflower like a gentle sweater, not a heavy coat or bare skin.
  • The miso paste needs to be whisked in gradually and never boiled hard, or you'll lose the fermented complexity that makes this broth special.
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