Chaos Cooking Buffalo Cauliflower Ramen (Printable Version)

Crispy buffalo cauliflower florets in a spicy creamy ramen broth with vibrant fresh toppings.

# Ingredient List:

→ 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)

# Directions:

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

# Expert Tips:

01 -
  • It delivers that spicy-creamy comfort in under an hour, which means you can actually make this on a weeknight without losing your mind.
  • Buffalo cauliflower stays crispy even after sitting in hot broth, a small miracle that took me three attempts to crack.
  • The coconut milk base transforms the broth into something rich and unexpected, nothing like the thin broths I used to think ramen required.
02 -
  • Never skip flipping the cauliflower halfway through the first bake—one side will burn while the other stays pale, and uneven cooking ruins the whole texture game.
  • The miso paste can seize into clumps if you add it to boiling liquid; always whisk it in off heat first or add it to cool broth and warm slowly, stirring constantly.
  • Buffalo cauliflower continues to crisp as it cools, so if your first attempt seems too soft, you're likely removing it too early—trust the timing.
03 -
  • Cook the cauliflower and broth simultaneously to save time—the baking and simmering happen in parallel, so you're only actually at the stove for maybe 15 minutes of active work.
  • Leftover cauliflower can be reheated in a 350°F oven for 5 minutes if you're eating this over multiple nights, which keeps it crispy instead of turning it to mush.
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