Description

This Buffalo Cauliflower Ramen Bowl combines spicy, crispy buffalo cauliflower with a creamy, savory miso-infused broth and perfectly cooked ramen noodles. The dish balances bold flavors and textures, featuring tender cauliflower florets coated in a flavorful batter, baked to golden perfection, then coated with buffalo sauce. The rich broth is made with vegetable stock, coconut milk, miso paste, and aromatic ginger and garlic, creating a comforting and vibrant vegan-friendly ramen experience.

Ingredients

Scale

Buffalo Cauliflower

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

Ramen Broth and Noodles

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)

Toppings

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

Prepare Cauliflower Coating: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, water, garlic powder, paprika, and salt until you achieve a smooth batter. Toss the cauliflower florets in the batter ensuring each piece is evenly coated.
Bake Cauliflower: Spread the battered cauliflower florets in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping them halfway through to ensure even crisping on all sides.
Brush Buffalo Sauce and Finish Baking: In a small bowl, mix the buffalo hot sauce with melted unsalted butter. Remove the cauliflower from the oven, brush each piece generously with the buffalo butter sauce, then return to the oven and bake for an additional 10 minutes until the cauliflower is crispy, golden, and infused with buffalo flavor.
Make Creamy Ramen Broth: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for 1 to 2 minutes until fragrant. Pour in the vegetable broth and coconut milk, then whisk in the white miso paste, soy sauce, rice vinegar, and optional sriracha. Let the broth simmer gently for 10 minutes to combine the flavors. Taste and adjust seasoning as needed.
Cook Ramen Noodles: Prepare the ramen noodles according to the package instructions, whether fresh or dried. Once cooked, drain the noodles thoroughly and set aside.
Assemble and Serve: Divide the cooked noodles evenly between four bowls. Ladle the hot miso-coconut broth over the noodles. Top each bowl with buffalo cauliflower bites, shredded carrots, red cabbage slices, green onions, toasted sesame seeds, and fresh cilantro leaves if desired. Serve immediately with lime wedges on the side for an added bright, citrusy flavor.

Notes

You can make this dish gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free soy sauce.
For a vegan version, substitute the unsalted butter with a plant-based alternative and ensure the buffalo sauce is vegan-friendly.
Adjust sriracha to your preferred spice level or omit if you desire less heat.
To crisp up cauliflower even further, you can broil it for 1-2 minutes at the end but watch carefully to avoid burning.
Prepare broth and cauliflower in advance for quicker assembly during mealtime.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Baking
Cuisine: American Fusion

Keywords: Buffalo Cauliflower, Ramen Bowl, Vegan Ramen, Spicy Cauliflower, Miso Broth, Comfort Food, Plant-Based Soup