Step 1

Heat oil in a skillet over medium heat and sauté the onion for a few minutes. Add the garlic, fresh ginger, red pepper, and mushrooms. Sauté for a further few minutes.

Step 2

Now add cauliflower florets, all spices, and 2 cups of vegetable broth.

Step 3

Bring to a boil and let simmer with a lid on for about 10 minutes or until the cauliflower is softened.

Step 4

Meanwhile, cook the ramen noodles (or rice noodles) in a pot according to package instructions.

Step 5

In a small bowl, mix dairy-free heavy creamy (or coconut cream) with cornstarch or arrowroot flour and add the mixture to the skillet (read "Notes" below).

Step 6

Stir in peanut butter, soy sauce, and balsamic vinegar. Taste and adjust seasonings, adding more salt/pepper/spices if needed.

Step 7

Finally, add the cooked noodles and stir to combine. Garnish with herbs and peanuts. Enjoy!