Roasted Broccoli With Almonds and Cardamom (Malai Broccoli)

Recipe from Meera Sodha

Adapted by Tejal Rao

Roasted Broccoli With Almonds and Cardamom (Malai Broccoli)
Jim Wilson/The New York Times
Total Time
30 minutes
Rating
4(899)
Comments
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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. —Tejal Rao

Featured in: For Everyday Vegetable Dishes, Meera Sodha Is the Master

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Ingredients

Yield:6 servings
  • 1⅔pounds 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

250 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 10 grams protein; 456 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 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.

  2. Step 2

    Divide 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.

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Ratings

4 out of 5
899 user ratings
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Comments

Patricia C

Might try following the recipe for better result...

libby koponen

This is a treasure! I tried it because I don't love broccoli and it's at our Farmer's Market now. Now I have a way to love broccoli!

I did exactly what she said, EXCEPT I used:
* slivered almonds and ground them a little and mixed them in with a blender on a stick....I thought the crispiness would be good and it as
* cumin instead of coriander because I love cumin
* a little less cream cheese

At any rate -- it was great! Thank you Meera Sodha!

R/M Cooper

Hacks: Grind almonds in mini food processor. Add spices, pulse. Add cheese, yogurt, lemon and blend. Empty (Eat Smart) bag of broccoli florets into one gal. ziplock, add cheese spread and smoosh around to coat. Dump onto parchment lined tray. Roast. Nothing to wash. (Did 1/2 recipe for two).
Issues: Mine never really crisped even after 30 min at 435, still pasty. Might try sauce (with less salt) on grilled peaches. Liked flavor and texture better before it was cooked. Or maybe try another veg.

Vicki

While this had great flavor, I was not able to get it to be crispy or done. I cooked it longer to get the broccoli cooked, but then it was dry. Maybe partially cooking the broccoli before coating and baking?

Montclair Janet

I didn't have any cream cheese so I substituted sour cream. This was very good, but I don't think it needs either the cream cheese or sour cream. I will try it next time with whole Greek yogurt alone. This should be great for a low carbohydrate diet like the one I am on!

Deborah Hartman

Too gooey so maybe too much cream cheese. Never got crispy. Weird. Not a fan. And I do love broccoli.

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Credits

Adapted from "Fresh India" by Meera Sodha (Fig Tree, 2016; Flatiron, 2018, in the U.S.)

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