If there’s one thing you lot love, it’s our ramens - and this one’s a banger.

Roasted cauliflower gets blended with silken tofu, miso, soy, coconut milk and stock for a broth that’s ridiculously silky.

Finish with crispy cauli on top, a drizzle of chilli oil and coriander, and you’ve got a weeknight ramen that feels like a treat.

Save this for your next nourishing dinner x

Serves 3 Ingredients�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�Preheat the oven to 200°C fan | Line a large baking tray | Blender | Saucepan How to Make It�1️⃣ Prep | Slice the cauliflower into florets | Dice the garlic and ginger | Slice spring onions�2️⃣ Roast the cauliflower | Spread florets on the tray | Drizzle with olive oil + a pinch of salt | Roast for 20 mins until golden�3️⃣ 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)�4️⃣ Cook the noodles | Cook ramen noodles according to packet instructions�5️⃣ Assemble | Ladle noodles and broth into bowls | Top with crispy cauliflower | Finish with chilli oil + coriander

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