Mike's Mighty Good Vegetarian Vegetable Ramen Cup is totally vegan and works impeccably with the veggie theme of this cauliflower ramen.
Similar to buffalo cauliflower but with an Asian-inspired flavor profile, you're going to make a batter that will create a crispy exterior to your cauliflower. Once it's baked, you'll toss it in a spicy, citrusy, salty sauce.
Serve over a bed of fresh ramen noodles and top with kimchi and your garnishes. Here's why fresh, organic noodles matter.
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Bang Bang Cauliflower Ramen
A vegetarian ramen dish with a BANG. Super easy-to-make baked cauliflower with an amazing sauce are the perfect topping for our vegetarian vegetable ramen. Add in some kimchi and you've got a meal bursting with flavor.
1 head cauliflower (cut into florets)
1 cup soy milk
1 cup flour
1/3 cup chili sauce
1 tsp sriracha
1 tsp soy sauce
2 tsp lime juice
2 cloves garlic (chopped)
Green onion (sliced)
Black sesame seeds
Combine flour, soy milk, salt, and pepper in a bowl to make batter.
Dip each cauliflower floret into the batter and let the excess drip off. Lay the florets on a lined or non-stick baking sheet.
Bake at 450 degrees F for 22-25 minutes, flipping them halfway through.
Combine chili sauce, sriracha, soy sauce, lime juice, and garlic to make sauce. Toss baked cauliflower in sauce. Garnish with green onion and sesame seeds.
Prepare 1 cup Mike's Mighty Good Vegetarian Vegetable Ramen according to package instructions.
Assemble bowl: Add bang bang cauliflower, green onion, kimchi, and black sesame seeds.