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Preheat oven to 400°F. In a large roasting pan, combine cauliflower, onion and garlic. Drizzle with oil; toss gently to coat. Roast, uncovered, about 30 minutes or until vegetables are tender and lightly browned, stirring once. If desired, reserve some of the roasted cauliflower for garnish.
In a 4- to 5-quart Dutch oven, combine the remaining roasted vegetables, broth, ginger, 1 teaspoon garam masala and salt. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes. Remove from heat; cool slightly.
Transfer 2 cups of the vegetable mixture to a food processor or blender; add tofu. Cover and process or blend until smooth. Working in batches, repeat with the remaining vegetable mixture. Return all of the pureed mixture to Dutch oven. If necessary, stir in enough water to reach desired consistency. Cook over medium heat until heated through, stirring occasionally (do not boil).
In a small bowl, stir together yogurt and the remaining 1/4 teaspoon garam masala; stir in enough water to reach drizzling consistency. Drizzle each serving with yogurt mixture. If desired, garnish with the reserved roasted cauliflower and sprinkle with paprika and cilantro.