Buffalo Cauliflower Ramen Bowl (Printable Version)

Crispy buffalo cauliflower meets creamy ramen broth with fresh veggies and bold spices for a comforting bowl.

# What You’ll Need:

→ 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 (fresh or dried, 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)

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • Crispy buffalo cauliflower gives you that satisfying crunch and spicy kick without the heaviness of traditional wings.
  • The creamy coconut broth mellows the heat just enough to keep you coming back for spoonful after spoonful.
  • It feels like restaurant-quality fusion cooking, but honestly, it's almost impossible to mess up.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake—one side gets brown and crispy while the other stays pale and steams, and you need both sides golden.
  • Whisk your miso paste into the broth carefully so it dissolves smoothly and doesn't clump up into little grainy pockets.
  • If your broth tastes too spicy, a squeeze of lime or a drizzle of coconut milk will mellow it instantly—don't be shy about adjusting as you go.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on—the flavor deepens and the aroma makes the whole dish smell restaurant-worthy.
  • If you have leftovers, store the components separately so the cauliflower stays crispy and the broth stays fresh for three days in the fridge.
Go Back