Save to Pinterest My weeknight dinners used to feel like a chore until I discovered this dish on a particularly uninspired Tuesday. I had broccoli that needed using and a jar of harissa paste I'd bought months ago on a whim. The combination sounded odd at first, but the moment that roasted, charred broccoli hit the table with its smoky, spicy kick, everything changed. Now it's the meal I turn to when I want something fast, bold, and just a little bit exciting. It never feels like I'm settling for quick.
I made this for friends who claimed they didn't like broccoli, and I watched them go back for seconds without a word. There's something about the way the harissa caramelizes in the oven, turning each floret into a little flavor bomb. The yogurt cools it down just enough, and the flatbreads make it feel like a real feast. It became the dish I make when I want to prove that vegetarian doesn't mean boring. They still ask for it by name.
Ingredients
- Broccoli florets: Choose heads with tight, firm florets so they roast evenly and get those crispy, charred edges that make this dish addictive.
- Harissa paste: This is where all the heat and depth come from, so use a good quality paste with smoky undertones and adjust the amount to match your spice tolerance.
- Olive oil: It helps the harissa coat every surface and encourages that beautiful caramelization in the high heat of the oven.
- Lemon wedges: A squeeze of fresh lemon at the end cuts through the richness and adds a bright, zesty contrast that balances the spice.
- Flatbreads: Naan or pita work beautifully here, warming in the oven so they stay soft and pliable, perfect for scooping up every last bit.
- Greek yogurt: The cool, tangy yogurt is optional but highly recommended, it tames the heat and adds a creamy layer that ties everything together.
- Fresh cilantro: A handful of chopped cilantro brings a fresh, herbaceous note that lifts the whole dish and makes it feel complete.
Instructions
- Preheat and Prep:
- Turn your oven to 220°C (430°F) and let it get properly hot while you prepare the broccoli. A screaming hot oven is the secret to those crispy, caramelized edges.
- Coat the Broccoli:
- On a large baking sheet, toss the broccoli florets with the harissa paste and olive oil, making sure every piece is well coated. Use your hands if you need to, it's the best way to get an even distribution.
- Roast Until Charred:
- Spread the broccoli in a single layer and roast for 18 to 20 minutes, turning once halfway through. You want the edges crisp and slightly blackened, that's where the flavor lives.
- Warm the Flatbreads:
- In the last 5 minutes of roasting, tuck the flatbreads onto a lower oven rack or lay them directly on the rack to warm through. They should be soft and pliable, not crispy.
- Assemble and Serve:
- Remove everything from the oven and pile the harissa broccoli onto the warm flatbreads. Squeeze lemon wedges generously over the top, then add dollops of Greek yogurt and a sprinkle of cilantro if you like.
Save to Pinterest The first time I served this, I realized I'd forgotten to buy yogurt and panicked a little. But honestly, it was still incredible without it, the lemon and cilantro carried the dish just fine. That taught me this recipe is forgiving and adaptable, you can dress it up or keep it simple depending on what's in your fridge. Either way, it feels like a meal that matters, not just something you threw together. It's become my proof that weeknight cooking doesn't have to be bland or predictable.
Making It Your Own
I've added crumbled feta on top when I want a salty, creamy element, and it melts slightly into the warm broccoli in the best way. Toasted chickpeas are another favorite, they add crunch and protein without much effort. If you're avoiding dairy, swap the Greek yogurt for a plant-based version or even tahini thinned with lemon juice. This dish invites experimentation, so trust your instincts and use what you love.
Adjusting the Heat
Harissa can range from mildly smoky to seriously fiery, so start with 2 tablespoons if you're unsure and taste as you go. I've learned to keep extra lemon wedges on hand because that acid is the quickest way to temper the heat if you've gone too bold. You can also mix the harissa with a little extra olive oil to dilute it slightly while keeping the flavor intact. The beauty of this recipe is that it's yours to control, spicy or subtle, it works either way.
Serving Suggestions
I love serving this with a simple side salad of cucumbers, tomatoes, and red onion dressed in lemon and olive oil. It keeps the meal light and refreshing while complementing the bold flavors of the broccoli. Sometimes I'll add a handful of olives or pickled peppers on the side for extra tang.
- Serve with hummus or baba ganoush for an even heartier spread.
- Pair with a crisp white wine or sparkling water with mint for a cooling contrast.
- Leftovers are excellent tucked into wraps the next day with a bit of extra yogurt.
Save to Pinterest This recipe reminds me that bold flavors don't require complicated techniques or fancy ingredients. Just a hot oven, a good spice paste, and a little confidence can turn the simplest vegetable into something you'll look forward to all week.
Recipe FAQ
- → Can I make this dish spicier or milder?
Absolutely! Adjust the amount of harissa paste to suit your heat preference. Start with 2 tablespoons for a milder version or increase to 4 tablespoons for extra spice. You can also mix in a dollop of yogurt with the harissa to temper the heat while maintaining flavor.
- → What can I use instead of flatbreads?
Any flatbread works beautifully—try naan, pita, lavash, or tortillas. For a gluten-free option, use gluten-free wraps or serve the harissa broccoli over rice, quinoa, or cauliflower rice instead.
- → How do I store and reheat leftovers?
Store the roasted broccoli separately from flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat the broccoli in a 200°C oven for 5-7 minutes to restore crispness, and warm flatbreads separately in the oven or on a skillet.
- → Can I add protein to this dish?
Yes! This dish pairs wonderfully with crumbled feta cheese, roasted chickpeas, grilled halloumi, or even a fried egg on top. For a heartier meal, serve alongside grilled chicken or lamb skewers.
- → Is this dish suitable for meal prep?
It works well for meal prep! Roast the broccoli in advance and store it separately. When ready to eat, reheat the broccoli and warm fresh flatbreads. Keep yogurt, lemon, and cilantro separate until serving to maintain freshness and texture.
- → What if I don't have harissa paste?
Make a quick substitute by mixing 2 tablespoons tomato paste with 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 teaspoon cayenne pepper, 2 minced garlic cloves, and a pinch of salt. Adjust spices to taste for a homemade alternative.