Chaos Cooking Buffalo Cauliflower Ramen (Printable)

Spicy buffalo cauliflower paired with creamy ramen broth and fresh, vibrant toppings for a flavorful fusion dish.

# What you'll 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
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)

# Preparation steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Whisk together flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in the batter until evenly coated.
03 - Arrange coated cauliflower in a single layer on the baking sheet. Bake for 20 minutes, flipping once halfway through.
04 - Mix buffalo hot sauce with melted butter. Remove cauliflower from oven, brush with buffalo mixture, then bake 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 well, bring to a 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 four bowls. Ladle hot creamy broth over noodles, then top with buffalo cauliflower bites, shredded carrots, cabbage, green onions, sesame seeds, and cilantro if desired. Serve with lime wedges.

# Expert advice:

01 -
  • The cauliflower gets crispy and blistered, holding onto that spicy-buttery coating like it was born for it.
  • The broth is silky and rich without being heavy, coconut milk doing the quiet work that makes every spoonful feel luxurious.
  • It comes together in under an hour and tastes like you've been simmering it all day.
02 -
  • Do not skip flipping the cauliflower at the halfway mark; it makes the difference between half-cooked and beautifully even crisping.
  • Whisk the miso paste into the broth slowly so it doesn't clump; lumpy miso tastes gritty and sad.
  • Taste the broth before serving and adjust salt or heat; broths vary wildly and you're the best judge of your own spice tolerance.
03 -
  • If your buffalo sauce is too thin, let the broth simmer for an extra 5 minutes to reduce and concentrate; thickness matters for cling.
  • A squeeze of fresh lime right before eating brightens everything and cuts the richness in the best way possible.
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