Chaos Cooking Buffalo Cauliflower Ramen (Print View)

Crispy buffalo-style cauliflower florets served in creamy, savory ramen broth with fresh garnishes.

# 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 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 (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)

# Method:

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. Add cauliflower florets and toss to coat evenly.
02 - Arrange coated cauliflower florets on the baking sheet in a single layer. Bake for 20 minutes, flipping halfway through.
03 - Mix buffalo sauce and melted butter. Remove cauliflower from oven after 20 minutes, brush evenly with buffalo mixture, and bake an additional 10 minutes until crispy and golden.
04 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and ginger for 1–2 minutes until fragrant.
05 - Add vegetable broth, coconut milk, miso paste, soy sauce, rice vinegar, and sriracha (if using). Whisk well, bring to a gentle simmer, and cook for 10 minutes. Adjust seasoning as needed.
06 - Prepare ramen noodles according to package instructions. Drain and set aside.
07 - Divide noodles evenly into 4 bowls. Ladle hot creamy broth over noodles. Top with buffalo cauliflower bites, shredded carrots, cabbage, green onions, sesame seeds, and cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • The contrast between crispy, spicy cauliflower and creamy, umami-rich broth hits different than traditional ramen.
  • It actually feels fancy enough to serve guests but honest enough to eat alone on a tired Thursday.
  • You control the heat level completely, so it works whether you crave gentle comfort or serious kick.
02 -
  • Don't skip the flip halfway through the first bake—it's the difference between crispy and soggy, and it genuinely takes 30 seconds.
  • The miso paste needs a proper whisking to dissolve into the broth; if you just drop it in, you'll get lumps instead of that silky texture.
  • Add the sesame seeds right before serving so they stay toasted and don't get soggy from the broth.
03 -
  • If your cauliflower isn't getting crispy enough, increase the oven temperature to 450°F and watch it closely—every oven runs a bit differently.
  • Taste the broth before serving and add a pinch more soy sauce or rice vinegar if it needs brightness; trust your palate.
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