Broccoli Drizzled with Indian-Spiced Yogurt

10 oz broccoli crowns (about 2 small), broken into florets
1 teaspoon extra-virgin olive oil
2/3 tsp each: cumin seeds, fennel seeds
Seeds from 2 cardamom pods
1/3 cup plain low-fat yogurt
Zest and juice of 1/3 lemon
Kosher salt and black pepper


1) In large pot of boiling, salted water, add broccoli. Cook 4 minutes. Drain well.

2) Heat oil in large skillet over medium high. Add broccoli. Cook, stirring, 5 minutes or until lightly charred. Transfer to platter.

3) Meanwhile, in small skillet over medium high, toast cumin, fennel and cardamom until browned and fragrant, 3 to 4 minutes. Grind in spice/coffee grinder or in mortar using pestle.

4) Stir 3/4 of cumin mixture into yogurt along with lemon juice and zest. Season with salt and pepper.

5) Drizzle broccoli with spiced yogurt. Sprinkle with remaining cumin mixture.

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