Pin It There was an evening last spring when I opened my fridge to find two heads of broccoli, a jar of harissa, and not much else. I wasn't in the mood for something complicated, but I was hungry in that restless way that demands flavor. I tossed the broccoli with harissa, cranked the oven high, and by the time the edges were charred and crispy, I knew I'd stumbled onto something I'd make again and again. The smell alone—smoky, spicy, just sharp enough—pulled my neighbor to the door asking what I was cooking.
I made this for a small dinner party once, skeptical that roasted broccoli could hold its own as the centerpiece. But when I piled it onto warm flatbreads with yogurt and lemon, everyone went quiet for a moment, then reached for seconds. One friend, a devoted meat eater, admitted she didn't miss the chicken at all. That night taught me that bold flavors and good texture can carry a meal further than I'd imagined.
Ingredients
- Broccoli: Choose firm heads with tight florets, and don't be shy about cutting them into chunky pieces so they get crispy edges without drying out.
- Harissa paste: This North African chili paste brings smoky heat and depth, and the quality matters—look for one with a short ingredient list and visible spices.
- Olive oil: It helps the harissa cling to the broccoli and encourages that beautiful caramelization in the high heat of the oven.
- Lemon: Fresh wedges cut through the richness and brighten every bite, so don't skip the squeeze at the end.
- Flatbreads: Naan or pita work beautifully, and warming them in the oven makes them soft and pillowy, perfect for scooping.
- Greek yogurt: The cool, tangy contrast balances the spice and adds a creamy element that ties everything together.
- Fresh cilantro: A handful of chopped leaves adds a burst of freshness and a pop of green that makes the dish feel complete.
Instructions
- Get the oven blazing hot:
- Preheat your oven to 220°C (430°F) so it's ready to crisp up the broccoli quickly. A hot oven is the secret to those charred, caramelized edges.
- Coat the broccoli:
- In a large bowl, toss the broccoli florets with the harissa paste and olive oil until every piece is slicked with that vibrant red coating. Use your hands if you need to, it's the best way to get even coverage.
- Roast until crispy:
- Spread the broccoli in a single layer on a large baking sheet and roast for 18 to 20 minutes, flipping halfway through. You want the tips to be dark and crispy, almost charred in spots.
- Warm the flatbreads:
- In the last 5 minutes of roasting, tuck the flatbreads onto a lower rack or lay them directly on the oven rack to warm through. They should be soft and pliable, not crispy.
- Assemble and serve:
- Pile the roasted broccoli onto the warm flatbreads, squeeze lemon wedges generously over the top, and add dollops of yogurt and a scatter of cilantro. Serve immediately while everything is still hot.
Pin It One weeknight, I made this for myself and ate it standing at the counter, tearing off pieces of flatbread and scooping up the broccoli with my hands. There was something deeply satisfying about the contrast of textures and the way the yogurt cooled the heat just enough. It reminded me that a good meal doesn't need to be complicated or fancy, it just needs to taste alive.
Making It Your Own
This recipe is endlessly adaptable, and I've played with it more times than I can count. If you want extra protein, crumble feta over the top or toss in a can of drained chickpeas before roasting. For a vegan version, swap the Greek yogurt for a plant-based alternative, cashew or coconut yogurt both work beautifully. I've also added a drizzle of tahini or a sprinkle of toasted sesame seeds when I'm feeling fancy, and it never disappoints.
Choosing Your Harissa
Not all harissa pastes are created equal, and I learned this the hard way after buying a jar that was more tomato than chili. Look for one with visible spices and a deep red color, and read the label to make sure chili peppers are the first ingredient. I keep a tube of rose harissa in my fridge now because it has a floral note that plays beautifully with the broccoli, but any good quality paste will do the job.
Serving Suggestions
This dish works as a quick weeknight dinner on its own, but it also shines as part of a larger spread. I've served it alongside hummus, olives, and a simple cucumber salad for a casual mezze night. It's also fantastic tucked into wraps for lunch the next day, though the broccoli won't be as crispy. If you have leftovers, reheat them in a hot skillet to bring back some of that texture.
- Pair it with a cold beer or a glass of chilled white wine to balance the heat.
- Add a handful of arugula or spinach on top for extra greens and a peppery bite.
- Serve with a side of pickled vegetables to cut through the richness and add some tang.
Pin It This recipe has become my go-to when I need something fast, satisfying, and full of life. I hope it brings as much warmth and flavor to your table as it has to mine.
Recipe FAQs
- → Can I make this dish less spicy?
Yes, simply reduce the amount of harissa paste to 1-2 tablespoons instead of 3, or mix it with extra olive oil to dilute the heat while maintaining flavor.
- → What can I use instead of flatbreads?
You can substitute with naan, pita bread, tortillas, or even serve the harissa broccoli over rice or couscous for a gluten-free alternative.
- → How do I store leftovers?
Store the roasted broccoli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for best texture, and warm flatbreads separately.
- → Can I add protein to this dish?
Absolutely! Top with crumbled feta cheese, toasted chickpeas, grilled halloumi, or even sliced hard-boiled eggs for additional protein and texture.
- → What type of harissa paste works best?
Any quality harissa paste works well, whether mild or hot. Rose harissa adds a floral note, while traditional harissa provides more intense heat and smokiness.
- → Can I prepare components ahead of time?
Yes, you can cut the broccoli florets up to 24 hours in advance and store them in the refrigerator. Mix with harissa and oil just before roasting for best results.