Buffalo Cauliflower Ramen Bowl

# What's Needed:

→ 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)

→ 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 the oven to 425°F and line a large baking sheet with parchment paper.

02 - In a large bowl, whisk together flour, water, garlic powder, paprika, and salt until smooth. Add cauliflower florets and toss to coat evenly.

03 - Arrange coated cauliflower on the baking sheet in a single layer. Bake for 20 minutes, flipping halfway through.

04 - Combine buffalo hot sauce with melted butter. Remove cauliflower from oven, brush with buffalo mixture, and bake for an additional 10 minutes until crispy 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 using. Whisk well and simmer gently for 10 minutes. Adjust seasoning as needed.

07 - Cook ramen noodles according to package instructions, then drain and set aside.

08 - Divide noodles among four bowls, ladle hot creamy broth over them, and top with buffalo cauliflower bites, shredded carrots, cabbage, sliced green onions, toasted sesame seeds, and cilantro leaves. Serve with lime wedges.

# Expert Advice:

01 -

The contrast between creamy, coconut-rich broth and snappy, spicy cauliflower bites creates an addictive texture play that keeps you reaching for your spoon.
It comes together in under an hour, making it perfect for weeknight dinners when you want something bold without the fuss.
Vegetarian but so satisfying that even meat-lovers won't miss the protein—the umami from miso and the heat from buffalo sauce do the heavy lifting.

02 -

Don't skip flipping the cauliflower halfway through—I learned this the hard way when half a batch came out pale and rubbery on one side.
Whisking the miso into the hot broth prevents lumps; add it slowly and keep whisking, or it'll clump up and ruin the smooth texture you're after.
The lime wedges aren't garnish—squeezing them over the bowl at the end brightens everything and cuts through the richness in a way that makes people ask for the recipe.

03 -