Pin It The smell of charred broccoli hit me before I even opened the oven door. I'd been experimenting with harissa after a friend brought back a jar from Tunisia, and honestly, I wasn't sure what to expect slathering it on vegetables. But that first bite, crispy edges meeting warm flatbread, yogurt cooling down the heat, it clicked. This wasn't just dinner, it was the kind of meal that made me rethink how fast weeknight cooking could still feel exciting.
I made this the night my sister came over unannounced, hungry and skeptical about eating just vegetables for dinner. She tore into a flatbread piled high with the spicy broccoli, squeezed lemon over it, and nodded approvingly. By the end of the meal, she'd taken a photo for her own recipe collection. That's when I knew this one was a keeper.
Ingredients
- Broccoli: Cut the florets into similar sizes so they roast evenly, and don't skip the stems, they get wonderfully sweet and crispy when roasted.
- Harissa paste: This North African chili paste brings smoky heat and depth, start with less if you're heat-sensitive, you can always add more at the table.
- Olive oil: Helps the harissa coat every inch of broccoli and encourages those crispy, caramelized edges we're after.
- Lemon: A squeeze of fresh lemon brightens the whole dish and cuts through the richness, don't skip this step.
- Flatbreads: Naan or pita work beautifully, warming them in the oven makes them soft and perfect for scooping up every last bite.
- Greek yogurt: The cool creaminess balances the spice and adds a tangy contrast that makes each bite more interesting.
- Cilantro: Fresh herbs add a pop of color and a bright, grassy note that ties everything together.
Instructions
- Get the oven hot:
- Preheat to 220°C (430°F) so the oven is blazing when the broccoli goes in. This high heat is what gives you those crispy, almost charred edges that make this dish sing.
- Coat the broccoli:
- Toss the florets with harissa and olive oil on a large baking sheet, making sure every piece gets some of that spicy paste. Use your hands if you need to, it's messy but effective.
- Roast until crispy:
- Spread the broccoli in a single layer and roast for 18 to 20 minutes, turning once halfway through. You're looking for crisp edges with a few charred bits, that's where the flavor lives.
- Warm the flatbreads:
- In the last 5 minutes, toss the flatbreads on a lower rack or directly on the oven rack. They'll warm through and get slightly toasted, perfect for holding all that broccoli.
- Assemble and serve:
- Pile the roasted broccoli onto the warm flatbreads, squeeze lemon wedges over the top, and add dollops of yogurt and cilantro. Serve immediately while everything is still hot and the flatbreads are soft.
Pin It There's something satisfying about tearing into warm flatbread with your hands, scooping up spicy broccoli and cool yogurt in one bite. It's the kind of meal that feels casual and communal, like everyone's leaning over the counter, reaching for another piece. I've served this at dinner parties and on tired Tuesday nights, and it never disappoints.
Making It Your Own
I've added crumbled feta on top for extra richness, and once I tossed in roasted chickpeas for protein when I needed something more substantial. If you want it vegan, swap the Greek yogurt for a plant-based version, it works just as well. This recipe is forgiving and welcomes whatever you have on hand.
What to Serve Alongside
A simple cucumber and tomato salad with lemon and olive oil is perfect here, light and refreshing against the bold harissa. I've also served this with a quick tahini drizzle or hummus on the side for dipping. Keep it simple and let the broccoli be the star.
Storage and Leftovers
Leftover broccoli keeps well in the fridge for up to three days and reheats nicely in a hot oven or skillet. The flatbreads are best fresh, but you can toast them again before serving. I've even chopped up leftover broccoli and tossed it into grain bowls or scrambled eggs the next morning.
- Reheat the broccoli in a 200°C oven for 5 minutes to bring back some of the crispness.
- Store the yogurt and cilantro separately so they stay fresh and vibrant.
- If you're meal prepping, roast the broccoli ahead and warm everything just before serving.
Pin It This is the kind of dinner that reminds you vegetables can be the main event. Serve it hot, tear into it with your hands, and enjoy every spicy, smoky, satisfying bite.
Recipe FAQs
- → Can I use frozen broccoli instead of fresh?
Fresh broccoli is recommended for the best texture and char. Frozen broccoli contains excess moisture that prevents proper crisping and caramelization in the oven.
- → What can I substitute for harissa paste?
Mix 2 tablespoons tomato paste with 1 tablespoon smoked paprika, 1 teaspoon cumin, a pinch of cayenne, and olive oil. Adjust heat to your preference, though the flavor will differ from authentic harissa.
- → How do I make this dairy-free?
Simply use plant-based yogurt like coconut, almond, or cashew-based varieties instead of Greek yogurt. Ensure your flatbreads don't contain dairy, or opt for dairy-free naan or pita options.
- → Can I prepare the broccoli ahead of time?
The broccoli is best served immediately for optimal crispiness. However, you can prep by cutting florets and mixing with harissa up to 4 hours ahead, then roast just before serving.
- → What other vegetables work well with harissa?
Cauliflower, carrots, sweet potatoes, and chickpeas all pair beautifully with harissa. You can roast them using the same method, adjusting cooking time based on the vegetable's density.
- → How can I reduce the spice level?
Use only 1-2 tablespoons of harissa instead of 3, or mix the harissa with extra olive oil or a tablespoon of honey to mellow the heat while maintaining flavor depth.