Roasted Broccoli With Almonds and Cardamom (Malai Broccoli)
This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny. Ms. Sodha uses a mix of cream cheese, yogurt and ground almonds. Don't be afraid to get messy and use your hands to thoroughly coat the broccoli in the sauce; it pays off later.
- Serves: 6 persons
- 1 ⅔pounds broccoli florets (from 2 to 3 heads of broccoli)
- 8ounces cream cheese, softened
- 4tablespoons Greek yogurt
- 1teaspoon kosher salt
- 1teaspoon ground black pepper
- ½teaspoon ground cardamom
- ¼teaspoon ground or freshly grated whole nutmeg
- ¾cup ground almonds
- 3tablespoons lemon juice
Step 1Heat the oven to 400 degrees and line 2 large baking trays with parchment paper. Break the broccoli into bite-size pieces. Place all the other ingredients into a large bowl and mix well, using a spatula, spoon or electric mixer to combine. Add the broccoli and mix using clean hands, making sure the mixture gets into all the nooks and crannies of the florets.
Step 2Divide the broccoli between the 2 baking sheets and roast for 10 minutes. Turn the pieces over and return to the oven for another 10 minutes, or until the broccoli is tender, crunchy and charred in places. Pile into a bowl and serve.