Buffalo Cauliflower Ramen Bowl (Printable)

Crispy buffalo cauliflower florets served in a creamy, savory ramen broth topped with fresh garnishes.

# 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, 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)

# Directions:

01 - Preheat the 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. Add cauliflower florets and toss gently to coat evenly.
03 - Arrange the coated florets in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping them halfway through.
04 - Mix buffalo sauce with melted butter in a small bowl. Remove cauliflower from oven, brush with buffalo mixture, then bake an additional 10 minutes until golden and crispy.
05 - In a large pot, heat vegetable oil over medium heat. Sauté minced garlic and grated ginger for 1 to 2 minutes until fragrant.
06 - Add vegetable broth, coconut milk, white miso paste, soy sauce, rice vinegar, and sriracha if using. Whisk to combine, bring to gentle 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 evenly among four bowls. Ladle hot broth over noodles. Top with buffalo cauliflower bites, shredded carrots, red cabbage, sliced green onions, toasted sesame seeds, and cilantro if desired. Serve with lime wedges.

# Expert Tips:

01 -
  • The buffalo cauliflower stays crispy even when it hits the hot broth, giving you that satisfying textural contrast.
  • It's ready in under an hour and somehow tastes like you spent all day on it.
  • Vegetarian but hearty enough that nobody at the table will miss the meat.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake; one side will cook faster than the other and you'll end up with uneven texture.
  • The miso paste won't dissolve if the broth is boiling hard, so keep it at a gentle simmer and whisk it in slowly to avoid lumps.
03 -
  • Use fresh ramen noodles if you can find them; they cook in less than a minute and have a completely different texture than the dried packages.
  • Don't be shy with the miso paste; two tablespoons might sound like a lot, but it's what gives the broth its depth and makes people ask what restaurant this came from.
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