Creamy Cauliflower Ramen

🥘 Ingredients

• cauliflower 1 head
• garlic 2 cloves
• ginger 1 piece
• olive oil spray 1 spray
• salt 1 pinch
• silken tofu 300 g
• white miso paste 2 tbsp
• soy sauce 1 tbsp
• coconut milk 400 ml
• vegetable stock 400 ml
• oil 1 tbsp
• garlic 2 cloves
• ginger 1 piece
• ramen noodles 300 g
• chilli oil 1 tbsp
• coriander 1 tbsp

1. 1

   Preheat the oven to 200°C fan. Line a large baking tray with parchment paper.
2. 2

   Prep by slicing the cauliflower into florets. Dice the garlic and ginger . Spread the florets on the lined tray. Drizzle with olive oil spray and a pinch of salt . Roast for 20 minutes until golden.
3. 3

   Reserve some cauliflower for garnish. Add the rest to a blender with silken tofu , white miso paste , soy sauce , coconut milk , and vegetable stock . Blend until completely smooth. Heat a drizzle of oil in a saucepan ; fry the garlic and ginger 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).
4. 4

   Cook ramen noodles according to packet instructions.
5. 5

   Ladle noodles and broth into bowls. Top with crispy cauliflower. Finish with chilli oil and coriander .