Buffalo Cauliflower Ramen Bowl (Printable)

Crispy buffalo cauliflower meets creamy ramen broth with fresh, vibrant toppings for a spicy, comforting bowl.

# 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, for extra heat)

→ Noodles & Garnishes

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)

# Cooking steps:

01 - Preheat oven to 425°F. 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 cauliflower in a single layer on the prepared baking sheet. Bake 20 minutes, turning halfway through.
04 - Mix buffalo sauce and melted butter. Remove cauliflower from oven, brush with buffalo mixture, then bake an additional 10 minutes until crispy and golden.
05 - Heat vegetable oil in a large pot over medium heat. Sauté minced garlic and grated 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 well, bring to a simmer, and cook for 10 minutes. Adjust seasoning as needed.
07 - Prepare ramen noodles according to package instructions. Drain and set aside.
08 - Divide noodles among four bowls. Ladle hot broth over noodles. Top with buffalo cauliflower, shredded carrots, red cabbage, green onions, sesame seeds, and optional cilantro leaves. Serve with lime wedges.

# Expert advice:

01 -
  • It's the rare dish that feels indulgent and healthy at the same time, thanks to the roasted cauliflower pretending to be anything but vegetables.
  • You get spicy, creamy, crunchy, and fresh all in one bowl without spending hours in the kitchen.
02 -
  • Miso paste can clump if the broth is too hot when you add it, so whisk it in slowly or dissolve it in a spoonful of warm broth first—this is the difference between silky and grainy.
  • Don't skip flipping the cauliflower halfway through the first bake; uneven cooking means some pieces stay soft while others burn.
03 -
  • Make your broth first and let it simmer while you roast the cauliflower; timing it so everything comes together hot makes the whole experience better.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top—they'll taste deeper and more alive than raw ones straight from the jar.
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