Chaos Cooking Buffalo Cauliflower Ramen (Printable)

Crispy buffalo cauliflower paired with creamy, spiced ramen broth and fresh veggie toppings for a bold fusion meal.

# 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 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, for added heat)

→ 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)

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, water, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in the batter until evenly coated. Arrange in a single layer on the baking sheet.
02 - Bake cauliflower for 20 minutes, flipping halfway through to ensure even crisping.
03 - Mix buffalo hot sauce with melted butter. Remove cauliflower from oven, brush evenly with the buffalo mixture, then return to bake for an additional 10 minutes until crispy and golden.
04 - In a large pot, heat vegetable oil over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1–2 minutes. Add vegetable broth, coconut milk, white 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.
05 - Prepare ramen noodles according to package instructions. Drain and set aside.
06 - Divide noodles among four serving bowls. Ladle hot creamy broth over noodles. Top with buffalo cauliflower bites, shredded carrots, red cabbage, green onions, toasted sesame seeds, and optional cilantro. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The cauliflower gets impossibly crispy on the outside while staying tender inside, then drowns in creamy broth that feels indulgent despite being entirely plant-based.
  • You can have this on the table in under an hour, which means weeknight dinners suddenly feel a lot more exciting.
  • It's the kind of dish that impresses people without requiring you to actually know what you're doing.
02 -
  • If your miso paste clumps up in the hot broth, you've added it to broth that's too hot; whisk it into a little cold broth first, then stir that mixture back in.
  • The cauliflower must cool for at least a minute before you drizzle the buffalo sauce on it, or the sauce will just run off; that little rest makes all the difference.
  • Ramen noodles cook much faster than you think; check them early or you'll end up with mush instead of that slight chew.
03 -
  • If you make the broth a day ahead and reheat it gently, it tastes even better and saves you time on the actual cooking day.
  • Don't skip the parchment paper or your cauliflower will stick; the whole point is getting it crispy, and you can't do that if it's glued to the pan.
  • A squeeze of fresh lime right before eating lifts everything and makes you feel less full, which means you can eat more.
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