Name: Grilled Malai Broccoli
Yield: 4 servings
Ingredients: 1 medium red onion, thinly sliced; 1 Tbsp. fresh lime juice; 1 tsp. Kashmiri chile powder or paprika; 1 Tbsp. plus 2 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, divided; 3 green Thai chiles or small serrano chiles; 3½ oz. Amul cheese or sharp cheddar, cut into 1" pieces; 2 garlic cloves, finely grated; 1 1" piece ginger, peeled, finely grated; 3½ oz. cream cheese, room temperature; ½ cup heavy cream; 2 Tbsp. cornstarch; 1 tsp. ground cardamom; ½ tsp. garam masala; ½ cup coarsely chopped cilantro stems; 2 medium heads of broccoli (about 1½ lb.), cut into 3" florets; Vegetable oil (for grill and brushing); Four to six 12" metal skewers

Grilled malai broccoli on blue plate on top of an orange background and yellow orange napkin with serving spoon fork and...

Photograph by Maria Be, food styling by Thu Buser, prop styling by Marina Bevilacqua

Broccoli becomes tender and charred when smothered in a creamy-cheesy marinade and grilled. We like the ease of moving skewered florets around on the grill, but you can skip skewering if you don’t mind making good use of your tongs. Chef Chintan Pandya recommends Amul cheese for the ultimate salty bite, but you can substitute with cheddar in a pinch. This marinade also works well on other vegetables like broccoli rabe and romanesco.

What you’ll need

Stainless Steel Skewers
$6 At Amazon
Food Processor
$70 At Amazon
Brush
$2 At Amazon
Microplane Grater
$18 At Amazon

Recipe notes

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