Chaos Cooking Buffalo Cauliflower Ramen (Printable)

Crispy buffalo-style cauliflower meets a creamy ramen broth with fresh vegetables and spicy accents.

# 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 (wheat-based, fresh or dried)
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 baking sheet with parchment paper. In a large bowl, whisk flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in the batter to coat evenly. Arrange on the baking sheet in a single layer and bake for 20 minutes, flipping halfway.
02 - Mix buffalo sauce with melted butter. Remove cauliflower from oven, brush with buffalo mixture, then bake an additional 10 minutes until crispy and golden.
03 - Heat vegetable oil in a large pot over medium heat. Sauté minced garlic and grated ginger for 1–2 minutes until fragrant. Add vegetable broth, coconut milk, miso paste, soy sauce, rice vinegar, and optional sriracha. Whisk to combine, bring to a simmer, and cook for 10 minutes. Adjust seasoning as needed.
04 - Prepare ramen noodles according to package instructions. Drain and keep aside.
05 - Divide noodles evenly among four bowls. Ladle hot broth over noodles. Top with buffalo cauliflower bites, shredded carrots, red cabbage, green onions, toasted sesame seeds, and optional cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • The cauliflower gets impossibly crispy while staying tender inside, like the best secret snack you've ever dunked into soup.
  • That creamy broth is rich enough to feel indulgent but light enough that you won't feel weighed down afterward.
  • It comes together in under an hour, which means you can have restaurant-quality fusion food on a weeknight without the stress.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake—the side that touches the pan will brown faster, and you want even cooking.
  • Whisk the miso paste into the warm broth gently instead of dumping it in; it breaks apart better and dissolves smoothly without creating clots.
  • Taste the broth before serving because every vegetable broth brand is different, and you might need a touch more soy sauce or rice vinegar to balance the heat.
03 -
  • Make the broth ahead of time and reheat it gently just before serving—it actually tastes better the next day after the flavors have had time to settle and deepen.
  • Keep your oven temperature steady at 425°F; if it dips, the cauliflower won't get crispy, and if it goes higher, the outside burns before the inside is tender.
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