Buffalo Cauliflower Ramen Bowl (Print View)

Crispy buffalo cauliflower meets creamy ramen broth, garnished with fresh veggies for a flavorful fusion dish.

# 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
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)

# Directions:

01 - Preheat oven to 425°F and line a 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 cauliflower in a single layer on the baking sheet. Bake for 20 minutes, flipping halfway through.
03 - Mix buffalo sauce and melted butter in a small bowl. Remove cauliflower from oven, brush with buffalo mixture, then bake an additional 10 minutes until crispy and golden.
04 - Heat oil in a large pot over medium heat. Sauté garlic and ginger for 1 to 2 minutes until fragrant. Add vegetable broth, coconut milk, miso paste, soy sauce, rice vinegar, and sriracha if using. Whisk and simmer for 10 minutes. Adjust seasoning as needed.
05 - Prepare ramen noodles according to package instructions. Drain and set aside.
06 - Divide noodles among four bowls. Ladle hot broth over noodles. Top with buffalo cauliflower bites, shredded carrots, cabbage, green onions, sesame seeds, and cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • The cauliflower gets impossibly crispy on the outside while the broth stays silky and comforting, like two completely different dishes working together.
  • You can throw this together in under an hour and still feel like you've accomplished something special in the kitchen.
  • It's genuinely spicy without being aggressive, with enough richness to make you slow down and actually taste each bite.
02 -
  • Don't skip the flip halfway through the first bake—it's the difference between evenly crispy and unevenly cooked, and it only takes 10 extra seconds.
  • Miso paste needs to be whisked into warm broth, never just dropped in cold, or it forms little clumps that never dissolve completely.
  • The broth tastes better after simmering for those 10 minutes—the flavors fuse in a way they won't if you skip that step and just serve it hot.
03 -
  • Fresh ramen noodles from an Asian market will change your life if you've only ever used the dried packets—they're worth seeking out for this dish.
  • Toasting your sesame seeds in a dry pan for 30 seconds before sprinkling them on top brings out a nuttiness that makes the whole bowl taste more sophisticated.
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