Buffalo Cauliflower Ramen Bowl (Print Version)

Crispy buffalo-style cauliflower served with creamy ramen broth and fresh vegetable toppings.

# 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 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 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - 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 for 20 minutes, flipping once halfway through.
04 - Mix buffalo hot sauce with melted butter. Remove cauliflower from oven, brush with buffalo mixture, and bake an additional 10 minutes until crisp 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 desired. Whisk to combine, bring to a gentle simmer, and cook for 10 minutes. Adjust seasoning if necessary.
07 - Prepare ramen noodles according to package instructions, drain, and set aside.
08 - Divide cooked noodles among four bowls. Ladle creamy broth over noodles. Top with buffalo cauliflower bites, shredded carrots, red cabbage, green onions, sesame seeds, and optionally cilantro leaves. Serve with lime wedges.

# Top Tips:

01 -
  • Crispy buffalo cauliflower meets silky coconut broth in a way that makes you forget this is completely vegetarian.
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • The heat is customizable, so whether you like a gentle warmth or face-melting spice, you control the game.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake—one side will cook faster and burn while the other stays pale.
  • Mix your miso into a little hot broth first before adding it to the pot, or you'll end up with miso lumps that taste grainy.
  • Taste the broth before serving because coconut milk brands vary wildly in richness and you might need to adjust the salt or acidity.
03 -
  • Make the broth in the morning and reheat it gently before serving—it tastes even better the next day once the flavors have settled.
  • If your cauliflower isn't as crispy as you'd like, finish it under a high broiler for 2 minutes just before plating.
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