---
title: Creamy Cauliflower Ramen
servings: 3
prep-time: 15 minutes
cook-time: 40 minutes
tags: [tofu, vegan, ramen, cauliflower, recipe]
source: https://www.instagram.com/reel/DR1uig_jP8u/
image: https://scontent-iad3-1.cdninstagram.com/v/t51.82787-15/588977070_18545276056009554_7862132557229959084_n.jpg?stp=cmp1_dst-jpg_e35_s640x640_tt6&_nc_cat=104&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=k7SGmts4O-8Q7kNvwEYBdCe&_nc_oc=AdlZ9k1kYS4EjZqen8gzZYAEGD69lwutL6bRKy8WYqsEIDzbcZTsbTJszPgl6iOJbpg&_nc_zt=23&_nc_ht=scontent-iad3-1.cdninstagram.com&_nc_gid=yE2AF35tCOvVM1x66f3tKw&oh=00_AflUjsNi_CtGRt8Yah-2SpXfmze5ABhEEO-2Iil40GQFtg&oe=694C82AF
---

Preheat the #oven to 200°C fan. Line a large #baking tray{} with parchment paper.

Prep by slicing the @cauliflower{1%head} into florets. Dice the @garlic{2%cloves} and @ginger{1%piece}. Spread the florets on the lined tray. Drizzle with @olive oil spray{1%spray} and a pinch of @salt{1%pinch}. Roast for ~{20%minutes} until golden.

Reserve some cauliflower for garnish. Add the rest to a blender with @silken tofu{300%g}, @white miso paste{2%tbsp}, @soy sauce{1%tbsp}, @coconut milk{400%ml}, and @vegetable stock{400%ml}. Blend until completely smooth. Heat a drizzle of @oil{1%tbsp} in a #saucepan{}; fry the @garlic{2%cloves} and @ginger{1%piece} for ~{2%minutes}. Pour in the blended broth and bring to a gentle simmer for ~{5%minutes} (add a splash of water if needed to loosen).

Cook @ramen noodles{300%g} according to packet instructions.

Ladle noodles and broth into bowls. Top with crispy cauliflower. Finish with @chilli oil{1%tbsp} and @coriander{1%tbsp}.