Roast broccoli with almonds and cardamom (Jim Wilson - The New York Times)

Ingredients

1  ⅔ pounds broccoli florets (from 2 to 3 heads of broccoli)

225 g 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

Method

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.

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.

Adapted from a recipe in the cookbook Fresh India by Meera Sodha