Creamy Cauliflower Ramen

• portions: Serves 3
• temps total: 22 minutes

Ingrédients

1 small cauliflower

Olive oil spray

300g silken tofu

Drizzle oil

2 tbsp white miso paste

1 tbsp soy sauce

400ml vegetable stock

400ml coconut milk

2 cloves garlic

1 thumb-sized piece ginger

3 x 100g packs ramen noodles

Chilli oil and coriander, to finish

Before you start

Instructions

Preheat the oven to 200°C fan | Line a large baking tray | Blender | Saucepan

How to Make It

Prep | Slice the cauliflower into florets | Dice the garlic and ginger | Slice spring onions

Roast the cauliflower | Spread florets on the tray | Drizzle with olive oil + a pinch of salt | Roast for 20 mins until golden

Make the creamy broth | Reserve some cauliflower for garnish | Add the rest to a blender with silken tofu, miso, soy sauce, coconut milk + veg stock | Blend until completely smooth | Heat a drizzle of oil in a saucepan, fry the garlic + ginger for 2 mins | Pour in the blended broth and bring to a gentle simmer (add a splash of water if needed to loosen)

Cook the noodles | Cook ramen noodles according to packet instructions

Assemble | Ladle noodles and broth into bowls | Top with crispy cauliflower | Finish with chilli oil + coriander