METHODS
1. Place
a rack in top third of oven; preheat to 425°. Bring a small pot of salted water
to a boil over high heat. Cut broccoli in half lengthwise, then cut on a
diagonal into 2"–3" pieces, leaving tips of florets intact. Working
in batches, cook broccoli just until bright green, about 30 seconds. Drain very
well. (Alternatively, you can skip the blanching process—the broccoli may be a
bit tougher in the end but will still be super delicious.)
2. Meanwhile,
whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a
medium bowl. Season with salt. Add broccoli and toss to coat. Transfer broccoli
mixture to a foil-lined rimmed baking sheet and arrange in a single layer.
Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched
broccoli may take as long as 25 minutes).
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