Roasted Broccoli with Almonds and Cardamom
By Meera Sodha
Published on 16 May 2022
I first ate this dish when out with friends at a restaurant called Chulha in Goa. One bite and the conversation faded while this broccoli and I had a real moment together. The key to making this dish great is cramming the mixture into the nooks and crannies of the broccoli florets and not being afraid to char the edges.Time and servings
30 minsTotal time
6Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 220 g of cream cheese
- 750 g of broccoli, cut into florets
- 1 tsp of ground black pepper
- 1 tsp of salt
- 0.75 tsp of ground cardamom, or finely ground seeds from 8 pods
- 0.5 whole nutmeg, grated
- 4 tbsp of greek yoghurt
- 75 g of ground almonds
- 3 tbsp of lemon juice
Method
Step 1
Preheat the oven to 200°C/400°F/gas 6 and line two large baking trays with baking paper.Step 2
Break the florets into bite-sized pieces. Place all the ingredients except the florets in a bowl and mix well. Then add the florets and mix with your hands – make sure the mixture gets into all the nooks and crannies of the broccoli.Step 3
Roast for 10 minutes, turn the pieces over and cook for a further 10 minutes, or until the broccoli is tender, crunchy and charred in places.Step 4
Pile the broccoli up high in a bowl or on a plate and serve.