Roasted broccoli with almonds & cardamom
This recipe comes from Meera Sodhas amazing cookbook 'Fresh India'. I have substituted cream cheese with feta cheese, using 1/2 of the called quantity and a bit less salt.
Roasted broccoli with almonds & cardamom
This recipe comes from Meera Sodhas amazing cookbook 'Fresh India'. I have substituted cream cheese with feta cheese, using 1/2 of the called quantity and a bit less salt.
Open in Cookpad AppSteps
- 1
Pre-heat oven to 200C (400F / gas mark 6) and line baking tray with baking paper.
- 2
Break broccoli florets into bite size pieces.
- 3
Place all ingredients except broccoli into a bowl and mix well.
- 4
Add broccoli florets to the mixture, use your hands to spread the past evenly over broccoli, making sure the mixture gets into all the places inside florets.
- 5
Spread broccoli on the baking papers, making sure florets are not on top of each other.
- 6
Roast for 10 minutes in the over. Turn the florets to the other side and roast for another 10 minutes, or until broccoli is tender but still crunchy, and starts to brown.
- 7
Serve in a bowl and garnish with flaked almonds.
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