RECIPE TWENTY NINE: Saturday October 14th - roasted broccoli with almonds and cardamom

BACK STORY:
In an article in the New York Times (the actual paper, not my daily digest) about Meera Sodha's new cookbook "Fresh India." I thought both the broccoli and dal recipes sounded delicious. 

NOTES:
This was quite good but I think I had too much of the cheesy filling and not enough broccoli. I only used one head but 2-3 would be just right to balance the heaviness of the cheese. I ate this both warm (from the oven) and cold (as leftovers at my desk) and it was divine. I would make it again and use it as quesadilla filling or a side with tofu or eggs.  

STARS: 
4 out of 5. Once I make it again with more broccoli I may change the rating!

RECIPE:
https://cooking.nytimes.com/recipes/1018935-roasted-broccoli-with-almonds-and-cardamom-malai-broccoli

INGREDIENTS

• 1 ⅔ pounds broccoli florets (from 2 to 3 heads of broccoli)
• 8 ounces cream cheese, softened
• 4 tablespoons Greek yogurt
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground cardamom
• ¼ teaspoon ground or freshly grated whole nutmeg
• ¾ cup ground almonds
• 3 tablespoons lemon juice

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  Nutritional Information

PREPARATION

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. 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.