DIRECTIONS: Preheat the oven to 350 degrees. Combine the broccoli with a small amount of water in a 4-quart saucepan. Cook over medium high heat for 7 minutes or until tender crisp; drain. Arrange the broccoli in a greased 9 x 13 inch baking dish. Combine the cream cheese, milk, lemon juice, lemon zest, ginger and cardamom in a large mixer bowl. Beat at medium high speed until smooth, scraping the bowl occasionally. Spoon over the broccoli. Bake for 15 minutes or until bubbly. Saute the almonds in the butter in a small skillet until golden brown. Sprinkle over the broccoli.