Preheat the oven to 200°C fan and line a large baking tray
Slice the cauliflower into florets, dice the garlic and ginger, and slice spring onions
Spread cauliflower florets on the tray, drizzle with olive oil and a pinch of salt, then roast for 20 minutes until golden
Reserve some roasted cauliflower for garnish and add the rest to a blender with silken tofu, miso paste, soy sauce, coconut milk and vegetable stock
Blend until completely smooth
Heat a drizzle of oil in a saucepan and fry the garlic and ginger for 2 minutes
Pour in the blended broth and bring to a gentle simmer, adding a splash of water if needed to loosen
Cook ramen noodles according to packet instructions
Ladle noodles and broth into bowls
Top with crispy cauliflower and finish with chilli oil and coriander
