Buffalo Cauliflower Ramen Bowl (Printable)

A bold fusion dish with spicy cauliflower florets and creamy ramen broth topped with fresh veggies and herbs.

# What You 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 alternative 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

→ 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

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Whisk flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in the batter to coat evenly and arrange in a single layer on the baking sheet.
02 - Bake florets for 20 minutes, turning halfway to ensure even crisping.
03 - Mix buffalo hot sauce with melted butter. Remove cauliflower from oven, brush evenly with buffalo mixture, then bake an additional 10 minutes until crispy and golden.
04 - In a large pot, heat vegetable oil over medium heat. Sauté minced garlic and grated ginger for 1 to 2 minutes until fragrant.
05 - 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.
06 - Prepare ramen noodles following package instructions. Drain and set aside.
07 - Divide noodles evenly among four bowls. Ladle hot broth over noodles. Top with buffalo cauliflower bites, shredded carrots, sliced red cabbage, green onions, toasted sesame seeds, and cilantro leaves if desired. Serve with lime wedges.

# Expert Suggestions:

01 -
  • Buffalo sauce meets ramen broth in a way that makes you wonder why this fusion hasn't existed forever.
  • Crispy cauliflower stays gloriously crunchy even when it hits the hot liquid—a textural win that actually lasts.
  • It comes together faster than ordering takeout, but tastes like you've been simmering it all day.
02 -
  • If your buffalo sauce is too thin, it won't stick to the cauliflower during that final bake—mixing it with melted butter creates the right consistency to caramelize and cling.
  • Don't stir the broth constantly; let it come to a simmer and sit so the flavors develop instead of tasting watered-down and rushed.
  • The miso paste will clump if you pour it directly into hot broth; whisk it separately with a bit of broth first or it stays grainy.
03 -
  • Make the broth ahead and reheat it while the cauliflower bakes—this dish becomes genuinely weeknight-friendly if you think two steps ahead.
  • Brush the buffalo sauce onto the cauliflower instead of tossing it, because tossing can make some pieces escape sauce while others get overly saturated.
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