Buffalo Cauliflower Ramen Bowl (Print)

A bold fusion featuring crispy buffalo-style cauliflower in a creamy ramen broth with fresh toppings.

# Components:

→ 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 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, 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)

# Directions:

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 to coat evenly.
02 - Arrange coated florets in a single layer on the baking sheet. Bake for 20 minutes, flipping halfway through.
03 - Mix buffalo hot sauce with melted butter. Remove cauliflower from oven, brush with sauce 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 for 1–2 minutes until fragrant. Add vegetable broth, coconut milk, miso paste, soy sauce, rice vinegar, and sriracha if using. Simmer gently for 10 minutes, adjusting seasoning as needed.
05 - Cook noodles according to package instructions. Drain and set aside.
06 - Divide noodles among four bowls. Ladle hot broth over noodles and top with buffalo cauliflower, shredded carrots, cabbage, green onions, sesame seeds, and optional cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • Crispy-edged cauliflower bites have that addictive buffalo sauce kick that makes every spoonful exciting.
  • The creamy broth balances the heat with coconut milk richness, so it's spicy but never overwhelming.
  • Everything comes together in under an hour, perfect for weeknight dinners or impressing people last-minute.
  • You can swap toppings based on what's in your fridge without losing the magic.
02 -
  • Don't skip the first 20-minute bake before saucing; the cauliflower needs that head start to get crispy, otherwise the sauce steams it instead of glazing it.
  • Whisk the miso paste into the broth thoroughly so it dissolves completely; lumps of miso will throw off the broth's flavor and texture.
  • Let the broth simmer gently for its full 10 minutes; this mellows the raw garlic bite and lets all the flavors marry together.
03 -
  • Make the buffalo sauce mixture with melted butter instead of cold; it distributes evenly and coats the cauliflower like a glaze rather than sitting in puddles.
  • Toast your sesame seeds in a dry skillet for 2–3 minutes before sprinkling them on; it deepens their flavor and makes them taste toasted rather than raw.
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