Malai Broccoli (and other vegetables)

From American by Khushbu Shah

Note that it's best to refrigerate the yogurt-covered veggies for several hours.

1/2 cup plain full fat Greek yogurt

4 oz full fat cream cheese at room temperature (didn't use, but added some tahini for texture; might try something else instead next time)

2 garlic cloves minced or 1.5 tsp garlic paste

1/2 inch fresh ginger, grated, or 1.5 tsp ginger paste

1/2 tsp Garam Masala

1/2 tsp white pepper

1/4 tsp ground black pepper

1/4 tsp ground cardamom

1/4 tsp sugar

salt to taste

1 large head broccoli, cut into florets (about 4 cups)

(Also added 1 sweet potato, microwaved, then diced; she also mentioned butternut squash or carrots)

Oil for greasing 

DIRECTIONS:

Mix the yogurt and cream cheese and stir until smooth.  Mix in the garlic, ginger, garam masala, white and black pepper, cardamom, sugar and salt.

Add the broccoli and toss to coat.  Cover and refrigerate for at least 30 minutes, ideally a few hours.

Preheat the oven to 450; coat a rimmed baking sheet with a thin layer of oil or parchment.

Speed the veggies evenly across the prepared sheet and bake for 20-25 minutes, flipping the florets halfway through, until the broccoli is tender.  

Move the baking sheet up to the top rack, turn the oven to broil, and broil the broccoli for 2-3 minutes, watching closely so that the florets develop a light char and crispy edges but do not burn.