Thinly slice <quantity>1</quantity> garlic clove

Finely grate <quantity>80<unit>g</unit></quantity> of parmesan cheese

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Place <quantity>¼<unit>cup</unit></quantity> of vegetable oil in a saucepan over medium heat

Add the garlic slices and fry until golden, stirring from time to time. Drain on paper towels

Spread the grated parmesan cheese over a silicone baking sheet

Bake in the oven for 7m or until lightly toasted and golden

Crush the garlic into a crumbly powder

Add the garlic to the baked parmesan cheese and mix with a spatula. Transfer to a tray with paper towels. The parmesan & garlic crumble is ready

Add <quantity>110<unit>g</unit></quantity> of plain yogurt to a medium bowl

Add <quantity>90<unit>g</unit></quantity> of cream cheese

Add <quantity>15<unit>g</unit></quantity> of cornstarch

Add <quantity>1<unit>tbsp</unit></quantity> of red chili flakes

Finely chop <quantity>½<unit>bunch</unit></quantity> of coriander stalks. Keep the leaves for later use

Add the chopped coriander stalks

Add <quantity>1<unit>tsp</unit></quantity> of garam masala

Add <quantity>1<unit>tsp</unit></quantity> of cardamom powder

Add salt and ground black pepper to taste

Whisk vigoroulsy to combine

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a small saucepan over medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of red chili flakes and cook until the butter is brown

Add <quantity>2<unit>tbsp</unit></quantity> of the yogurt and cream cheese mixture and stir until it thickens

Add <quantity>90<unit>g</unit></quantity> of cream cheese and whisk to incorporate

Add ground black pepper to taste. Whisk to combine and remove from the heat

Finely chop <quantity>½<unit>bunch</unit></quantity> of coriander leaves

Add to the fondue and whisk to combine

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Bring water to a boil over medium heat to cook the broccoli. Prepare an ice bath in a bowl

Cut <quantity>½</quantity> broccoli into large florets and wash properly

Cook for 1m to blanch, keeping the beautiful green color

Transfer to the ice bath to cool down

Drain the cooled broccoli

Coat with the remaining yogurt and cream cheese mixture

Drizzle a foil-lined roasting pan with extra virgin olive oil. Transfer the coated broccoli and drizzle with more olive oil

Roast in the oven until golden brown

Transfer to a serving plate or bowl

Add the Chili Cheese Fondue to taste on top

Top with grated parmesan cheese and the Parmesan and Garlic Crumble to taste

Garnish to taste

Enjoy!