Buffalo Cauliflower Ramen Bowl (Printable)

Crispy buffalo cauliflower bites meet creamy broth and fresh veggies in a vibrant fusion bowl.

# 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 wheat-based ramen noodles (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)

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Whisk flour, water, garlic powder, paprika, and salt until smooth in a large bowl. Toss cauliflower florets in the batter to coat evenly. Spread in a single layer on the baking sheet. Bake for 20 minutes, flipping halfway through.
02 - Mix buffalo hot sauce with melted butter. Remove baked cauliflower from oven, brush evenly with buffalo mixture, and return to oven. Bake for an additional 10 minutes until golden and crispy.
03 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and grated ginger for 1 to 2 minutes until fragrant. Add vegetable broth, coconut milk, white 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.
04 - Prepare ramen noodles according to package instructions. Drain and set aside.
05 - Divide noodles evenly among four bowls. Ladle steaming broth over the noodles. Top with crispy buffalo cauliflower bites, shredded carrots, red cabbage, green onions, toasted sesame seeds, and cilantro if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • The crispy buffalo cauliflower gives you that addictive crunch against the smooth, comforting broth.
  • It's vegetarian without feeling like a sacrifice, thanks to the creamy coconut milk and savory miso base.
  • You can have dinner on the table in under an hour, and it tastes like you spent way more effort than you did.
02 -
  • Don't skip the halfway flip on the cauliflower or the bottom side will steam instead of crisping up and you'll lose that satisfying texture you're after.
  • The miso paste needs to be whisked in gently so it dissolves smoothly into the broth; if you just drop it in, you'll end up with little paste clumps floating around.
  • The broth tastes better after 10 minutes of simmering because the flavors actually have time to get to know each other instead of just floating around separately.
03 -
  • Make the broth ahead of time if you're feeding a group—it actually tastes better after sitting overnight, and you can just reheat it while you bake the cauliflower and cook the noodles.
  • If your buffalo sauce is very thin, let it reduce with the butter on low heat for a minute before brushing it on the cauliflower so it sticks better instead of running off.
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