Preheat your oven to 400°F / 200°C and line two large baking pans with parchment paper to prevent sticking.
Prepare the broccoli by breaking or cutting the head into bite-sized florets.
Set aside.
In a large mixing bowl, combine the softened cream cheese, black pepper, cardamom, salt, grated nutmeg, Greek yogurt, ground almonds, and lemon juice.
Stir until everything is thoroughly combined into a smooth, thick paste.
Add the broccoli florets to the bowl with the cream cheese mixture.
Using your hands is best for this part—gently massage the mixture onto the broccoli, ensuring it gets into all the nooks and crannies of each floret.
Spread the coated broccoli in a single layer across the two prepared baking pans. Give them space to roast rather than steam.
Roast for 10 minutes, then carefully remove the pans from the oven. Use tongs to turn the pieces over.
Return to the oven and cook for another 10 minutes, or until the broccoli is tender-crisp and beautifully charred in spots.
To serve, pile the charred broccoli high in a serving bowl or on a platter.
Enjoy immediately.
Don't overcrowd the baking pans.
Spreading the broccoli in a single layer is essential for achieving a good char and preventing the florets from steaming.
