Ingredients

1 medium head cauliflower, cut into bite-sized florets

2/3 cup all-purpose flour

2/3 cup water

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon salt

1 cup buffalo hot sauce

2 tablespoons unsalted butter, melted

1 tablespoon vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

4 cups vegetable broth

1 cup unsweetened coconut milk

2 tablespoons white miso paste

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sriracha (optional)

12 ounces ramen noodles (fresh or dried, wheat-based)

2 green onions, thinly sliced

1/2 cup shredded carrots

1/2 cup thinly sliced red cabbage

1 tablespoon toasted sesame seeds

Fresh cilantro leaves (optional)

Lime wedges (optional)

Instructions

Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.

Step 2: In a large bowl, whisk together the flour, water, garlic powder, paprika, and salt until you have a smooth batter. Toss the cauliflower florets in the batter so they are evenly coated.

Step 3: Spread the coated cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping the florets halfway through to ensure even cooking.

Step 4: While the cauliflower bakes, mix the buffalo hot sauce with melted butter in a small bowl.

Step 5: Remove the cauliflower from the oven and brush each piece generously with the buffalo sauce mixture. Return to the oven and bake for an additional 10 minutes until the cauliflower is crispy and golden.

Step 6: Meanwhile, heat the vegetable oil in a large pot over medium heat. Sauté the minced garlic and grated ginger for 1 to 2 minutes until fragrant.

Step 7: Stir in the vegetable broth, coconut milk, miso paste, soy sauce, rice vinegar, and sriracha if using. Whisk the ingredients well, then let the broth simmer gently for about 10 minutes. Taste and adjust seasoning if needed.

Step 8: Cook the ramen noodles according to the package directions. Drain and keep them warm.

Step 9: To assemble, divide the noodles evenly among four bowls. Ladle the hot broth over the noodles. Top each bowl with buffalo cauliflower bites, shredded carrots, red cabbage, green onions, sesame seeds, and cilantro if desired.

Step 10: Serve immediately with lime wedges on the side for a bright citrus finish.

Tips & Variations

For gluten-free option, substitute all-purpose flour with chickpea flour or a gluten-free baking mix.

Try using other vegetables like broccoli or Brussels sprouts in place of cauliflower for a different texture.

Adjust the heat by adding more or less buffalo sauce and sriracha to suit your taste.

Add a soft-boiled egg on top for extra richness and protein.

Use fresh ramen noodles for a chewier texture; dried noodles work well too if cooked just right.

FAQs

Can I make this recipe vegan?

Yes, simply use a vegan butter substitute or olive oil instead of butter, and ensure your buffalo sauce is vegan-friendly. All other ingredients are plant-based.

How do I prevent the noodles from getting soggy?

Cook the noodles just before serving and drain them thoroughly. Adding the noodles to each bowl individually and ladling broth on top right before eating helps keep them from soaking too long.