Chaos Cooking Buffalo Cauliflower Ramen (Printable version)

Crispy buffalo cauliflower combined with creamy ramen broth and fresh toppings for a spicy, satisfying dish.

# What You Need:

→ 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 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 fresh or dried wheat-based ramen noodles
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 oven to 425°F and line a large baking sheet with parchment paper.
02 - Whisk flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in the batter to coat evenly.
03 - Arrange coated cauliflower in a single layer on the baking sheet. Bake for 20 minutes, flipping halfway through.
04 - Combine buffalo sauce and melted butter. Remove cauliflower from oven, brush with buffalo mixture, then bake for an additional 10 minutes until crispy and golden.
05 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and 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 to combine, bring to a gentle simmer, and cook for 10 minutes. Adjust seasoning to taste.
07 - Prepare ramen noodles according to package instructions. Drain and set aside.
08 - Divide noodles evenly among 4 bowls. Ladle hot creamy broth over noodles, then top with buffalo cauliflower bites, shredded carrots, cabbage, green onions, toasted sesame seeds, and cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • The crispy buffalo cauliflower gives you that satisfying crunch against the silky, creamy broth.
  • It's ready in under an hour, making it perfect for weeknight cooking without feeling rushed.
  • The heat from the buffalo builds slowly, balanced beautifully by the coconut milk's gentle richness.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake—the side touching the pan will burn if you ignore it.
  • Whisk your miso paste into the warm broth immediately so it dissolves; cold broth will make it clumpy and ruin the texture.
  • Let the broth simmer gently, never boil, or the coconut milk will split and look separated rather than silky.
03 -
  • Toasting your own sesame seeds in a dry pan for 2 minutes transforms them from bland to nutty—this small step changes the entire bowl.
  • If your broth tastes flat, add a squeeze of lime juice and a pinch more salt; acid and salt are the secret weapons that wake everything up.
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