Buffalo Cauliflower Ramen Bowl (Printable)

Crispy buffalo-flavored cauliflower served over creamy, savory ramen broth topped with fresh vegetables.

# What You'll Need:

→ Cauliflower Buffalo Bites

01 - 1 medium cauliflower head, 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)

→ 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. In a large bowl, whisk flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets to coat evenly.
02 - Arrange coated cauliflower on the baking sheet in a single layer. Bake 20 minutes, flipping halfway through.
03 - Mix buffalo sauce and melted butter. Remove cauliflower from oven, brush with mixture, and bake an additional 10 minutes until crispy and golden.
04 - In a large pot, heat vegetable oil 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 to combine, simmer gently for 10 minutes. Adjust seasoning to taste.
05 - Cook noodles according to package directions. Drain and set aside.
06 - Divide noodles among four bowls. Ladle hot creamy broth over noodles. Top with buffalo cauliflower, shredded carrots, red cabbage, green onions, toasted sesame seeds, and cilantro if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • The cauliflower gets crispy and golden while staying tender inside, then sinks into a silky broth that tastes indulgent without any meat.
  • You can have a complete, restaurant-quality meal on the table in under an hour, making it perfect for weeknights when you want something that feels special.
  • It walks the line between comfort food and bold flavors, so it satisfies both cravings at once.
02 -
  • Don't skip the miso paste or assume it's just salty seasoning—it's the secret ingredient that makes the broth taste layered and almost meaty, even though there's no animal products in the entire bowl.
  • The cauliflower must crisp in the oven before the sauce goes on, or you'll end up with soggy, steamed bites instead of the crackling texture that makes this dish craveable.
  • Coconut milk that's been sitting in your pantry for months can separate and taste slightly off-flavor, so crack open a fresh can if you have any doubt about when you bought the last one.
03 -
  • If you're making this for a crowd, prepare the broth and cauliflower ahead of time, then assemble bowls individually when people are ready to eat—this way everything stays hot and the noodles don't absorb all the broth while sitting around.
  • A dash of sesame oil drizzled into the broth right before serving adds aromatic depth that seems like it shouldn't make a difference but absolutely does.
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