Roasted Broccoli With Almonds and Cardamom (Malai Broccoli) Recipe (2024)

Might try following the recipe for better result...

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.

My 16 year old declared this "weird and delicious" and I have to agree. I modified slightly because I didn't have almonds so I subbed a little homemade almond butter. I had to roast slightly longer than 20 minutes. The flavor combo is so unusual I've never had anything like it. Highly recommended!

This is a fantastic recipe. The only thing I changed is adding a smaller amount of cream cheese - about two thirds what the recipe called for. It was perfectly spiced. I also think that it's such a strong idea - the mix of cream cheese and Greek yogurt - that there are many iterations. I'm partial to traditional Indian flavors, so doing an Indian/tandoori version with ginger, chillies and turmeric is my next adventure!

I feel like the broccoli was lost in the cream cheese - it was too tangy and pervasive. The cardamom and nutmeg were fabulous when I could taste them. I wonder if US-style cream cheese is really the best thing here? Alternately, another dish I was preparing at the same time required honey - a tiny drop got on the broccoli and it really cut the tang. Less cream cheese? A milder cheese? A tiny amount of honey? Something is needed.

I didn't like this. It tasted muddy, gritty and unpleasant. I gave it to the compost.

I didn't have Greek yoghurt or cream cheese, so I subbed ricotta and sour cream, adding a little less of both and cooking at 450F because I wanted it crispy. Added garlic powder to the spices. Drizzled with lemon juice after cooking. Divine. Substitutions were totally yummy.

Tried this preparation with cauliflower. It was fabulous! And a big hit with my non-cruciferous eating husband.

I accidentally made these at 450 temp (10 minutes each side) and they came out PERFECTLY crisp, charred, and crunchy. Big hit. It cuts the sauce a bit, too, for those who felt it was too gooey.

Maybe marscapone instead of cream cheese?

Used sliced almonds for grinding - worked well. Cut recipe in about 1/3 as there are only two of us. Should have upped the nutmeg and cardamom. Still, this was really delicious. Served with King salmon.

I really enjoyed this and thought it tasted like vegetarian Swedish meatballs. In the future I will set aside some of the cream-cheese based dressing and thin it with vegetarian stock, and serve that over the broccoli. Possibly even serve it all over egg noodles. I think this preparation would work on many different vegetables.

Some have commented on the thickness/heaviness of the creme cheese/yogurt paste not easily mixed with the broccoli. The solution is to use whipped cream cheese, not the regular heavy thick type. It worked for me. Turned out great.

Make plenty of sauceEven some for later to pour on

Makes the veggie center stage of the meal. A little time consuming but Oh. So. Good!

Really enjoyed this, although for us they didn't come out as crispy and more coated in a yogurty layer. I wished it had a bit more flavor. Still, would try again!

I followed someone else’s tip and used whipped cream cheese… I also forgot lemon so I subbed in apple cider vinegar… really good! It’s a nice change from what I usually do with broccoli and super easy. I used the convection setting on my oven to get a really good char.

Use less sauce and maybe add some broiling at end. Great flavors and textures but they never crisped up.

What consistency “ground almonds”? I have almond flour (superfine) or I can grind almonds. And raw or roasted nuts?

R/M Cooper's hacks are RIGHT ON! (ziplock bag!), and have made this one of my favorite go-to veggie recipes. (Thank you!)As others have mentioned, I have needed to roast for 15-20 minutes per side to achieve my desired level of brownness and crispiness, and will probably try a higher oven temperature (425) next. Have also made this using a couple of bags of mixed broccoli and cauliflower florets. STILL AMAZING. Now I'm wondering what other veggies I could roast with this recipe.

We didn’t have a lemon so we used apple cider vinegar instead and we liked it!

Most excellent recipe! Agreed on 425 rather than 400. I too skimped the cream cheese a little, and I was out of fresh lemon juice so I used 1.5T white wine vinegar and a light dash of bottled lemon juice. I also went just a smidge shy on the ground cardamom. Stuck to the roasting pan a little, but not a tough price to pay for how tasty it was!

I skipped the cardomon and nutmeg and added masala curry. IT WAS AMAZING. And I added to the air frier.

very weird but not bad

Excellent. See notes.

Ok, I changed it up, fresh cauliflower instead of broccoli and done on the grill, (it's too hot to turn on the oven) no parchment paper, just foil on the sheet pan. FANTASTIC!

Followed the recipe exactly except I didn’t quite have as much broccoli as I thought I had. I really liked it, but am looking forward to having a better broccoli to toppings ratio. I will add a touch less lemon juice next time, but that’s just individual taste. I will maybe add some garlic and a touch more salt. Love the idea of cream cheese with roasted broccoli!

This is the most tasty broccoli dish! I have cooked it several times as an appetizer; raves all around from everyone.