Vegan Creamy Cauliflower Ramen – Supper in the Suburbs

This Vegan Creamy Cauliflower Ramen is made with roasted whole cauliflower, miso, soy milk, sweetcorn, edamame, and crispy tofu. It’s a comforting dairy-free ramen recipe. Get the recipe below.

This Vegan Creamy Cauliflower Ramen is proof that comfort food can be both indulgent and thoughtful. With a silky, savoury broth made from roasted cauliflower, miso, soy milk and vegetable stock, this dish delivers deep umami flavour without relying on dairy.

One of the key ideas behind this recipe is using the entire cauliflower, not just the florets. I’m conscious of just how much food waste I create and so consciously trying not to throw perfectly good vegetables away. Too often the cauliflower leaves are discarded even though they’re edible and really flavourful!

When roasted, cauliflower leaves become slightly crisp and deeply savoury, adding complexity to the broth and texture to the final bowl. Using the whole vegetable not only reduces food waste but also makes the most of the cauliflower’s natural sweetness and earthiness.

Roasting the cauliflower before blending it into the soup base is what really sets this ramen apart as the caramelisation adds depth and richness. Once blended, the creamy cauliflower broth is poured over springy ramen noodles and served with crispy tofu, sweetcorn, edamame, spring onions, chilli oil and fresh coriander. It’s comforting, elegant and surprisingly simple to make.