Buffalo Cauliflower Ramen 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 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)

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in the batter until evenly coated. Spread florets in a single layer on the prepared sheet and bake for 20 minutes, turning once halfway.

02 - Combine buffalo hot sauce and melted butter in a small bowl. Remove cauliflower from oven, brush with the buffalo mixture, and bake for an additional 10 minutes until crisp and golden.

03 - Heat vegetable oil in a large pot over medium heat. Sauté minced garlic and grated ginger for 1 to 2 minutes until fragrant. Add vegetable broth, coconut milk, miso paste, soy sauce, rice vinegar, and optional sriracha. Whisk to combine, bring to a gentle simmer, and cook for 10 minutes. Adjust seasoning as desired.

04 - Cook ramen noodles according to package instructions. Drain and set aside.

05 - Divide noodles evenly among four bowls. Ladle hot creamy broth over the noodles. Top each bowl with buffalo cauliflower bites, shredded carrots, sliced red cabbage, green onions, sesame seeds, and optional cilantro leaves. Serve with lime wedges on the side.

# Expert Tips:

01 -

The buffalo cauliflower stays golden and crispy even when it hits the hot broth, giving you texture you won't find in most ramen bowls.
It's vegetarian comfort food that doesn't feel like a compromise—spicy, creamy, and satisfying in a way that makes people forget there's no meat involved.

02 -

Don't skip the halfway flip on the first bake—the bottom side needs direct heat to get crispy, not just the top.
The miso paste will clump if you dump it directly into hot broth; whisk it into a small amount of broth first to dissolve it smoothly, then add that to the pot.

03 -