It’s time to put you on some of the yummiest broccoli you can make. CSA’s have been filled with cauliflower, romeneseco, and broccoli the last few weeks and I wound up with with about five heads in the fridge. While most people know a good way to cook these cruciferous veggies, they tend to get boring after a while. Enter Malai (cream) Broccoli, an Indian dish of charred crunchy florets and a spiced dotted cream sauce that dives into every nook and cranny. If you go on the internet you are going to find plenty of recipes and every single one of them is vastly different. But this recipe builds on the cooking technique of roasting. So if you can do that, you can make these and explore adding and subtracting ingredients. In fact, I did some substitutions tonight to accommodate what i had in the house already.

Ingredients:

3 heads of broccoli/romenesco/cauliflower
8 ounces cream cheese, softened
4 tablespoons sour cream or plain yogurt
¾ cup ground almonds
3 tablespoons white wine
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cardamom
¼ teaspoon freshly grated whole nutmeg
¼ teaspoon garam masala

Instructions:
Heat the oven to 400 degrees and line your baking tray with parchment paper. Cut the broccoli/romenesco/cauliflower into bite-size pieces. Place all the other ingredients into a large bowl and mix well to make a loose paste. Add the veggie and mix with hands. Get the paste into the crevices and not just on top. 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. You can serve this with a bright herbed chutney if they last long enough.