Grilled Malai Broccoli

Preparation

1. Step 1

   Mix 1 medium red onion, thinly sliced, 1 Tbsp. fresh lime juice, 1 tsp. Kashmiri chile powder or paprika, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Let sit until ready to use.

   Step 2

   Pulse 3 green Thai chiles or small serrano chiles and 3½ oz. Amul cheese or sharp cheddar, cut into 1" pieces, in a food processor until mixture resembles coarse crumbs. Add 2 garlic cloves, finely grated, one 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, and remaining 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt and pulse, scraping down sides as needed, until well blended. Add ½ cup coarsely chopped cilantro stems; pulse to incorporate. Scrape marinade into a large bowl; add 2 medium heads of broccoli (about 1½ lb.), cut into 3" florets, and massage marinade into florets until well coated.

   Step 3

   Prepare a grill for medium-low heat; oil grate. Thread broccoli florets through stems onto skewers. Place skewers on grill; brush broccoli with vegetable oil. Cover and grill, turning halfway through, until tender and charred in spots, 8–10 minutes.

   Step 4

   Slide broccoli off skewers onto a platter; top with pickled onion.