In a large bowl heat enough water with salt added. As the water comes to a rolling boil, add the broccoli florets. Cook for 4-5 mins on medium flame. Remove the florets from water and immediately add them to cold water. Drain water completely and cool down the florets to room temperature. This process is calling blanching.

In a mixing bowl add the blanched broccoli florets, 3 tablespoon thick yogurt/curd, 2 tablespoon fresh cream and 2 tablespoon grated cheese along with 1 tablespoon minced garlic, ½ teaspoon black pepper powder and salt as needed.

Mix well until the broccoli florets are coated well with the marinade. Keep covered and rest them marinate for 30-60 minutes.

Meanwhile, line a baking tray with parchment paper/baking sheet and pre-heat the oven at 200°C. Place the marinated florets in a line, on the baking tray without overcrowding.

Bake at 200°C for 10-12 minutes and grill for 5 minutes until the florets are golden brown on top.

Remove onto serving plate and serving hot with sliced pickled onions & lemon wedge, spicy green chutney on the side.