Harissa Broccoli and Flatbreads

My neighbor handed me a jar of harissa last spring, insisting I'd find a use for it. I stared at the crimson paste for weeks before tossing it with broccoli on a whim one Tuesday night. The kitchen filled with smoky, garlicky heat as the florets crisped in the oven, their edges turning dark and caramelized. I tore into a warm flatbread, piled it high, and took a bite that made me laugh out loud at how something so simple could taste so bold. That jar is long gone now, but I keep three backups in the pantry.

I made this for a group of friends who swore they didn't like broccoli. They devoured every floret, scraping the baking sheet with torn bread to catch the last bits of harissa oil. One of them texted me the next day asking for the recipe, admitting she'd bought harissa on her way home. Watching people fall in love with a vegetable they've avoided since childhood never gets old.

Ingredients

• Broccoli florets: Cut them into similar sizes so they roast evenly, and don't trim away all the stems because those crispy bits are gold.
• Harissa paste: This North African chili paste brings smoky heat and depth, look for it near the international foods or make your own if you're feeling ambitious.
• Olive oil: Helps the harissa coat every surface and encourages those beautiful charred edges we're after.
• Lemon wedges: A squeeze of bright acidity at the end cuts through the richness and makes everything sing.
• Flatbreads: Naan or pita work beautifully, serving as both plate and utensil for scooping up every last bit.
• Greek yogurt: Cool and tangy, it tempers the heat and adds a creamy contrast that brings the whole dish together.
• Fresh cilantro: A handful of chopped herbs adds a fresh, herbal note that lightens the richness.

Instructions

Heat the oven high:

Preheat to 220°C (430°F) so the broccoli gets those crispy, caramelized edges instead of steaming. A hot oven is the secret to roasted vegetable magic.

Coat the broccoli:

Toss the florets with harissa and olive oil in a large bowl, using your hands to massage the paste into every crevice. Spread them in a single layer on a baking sheet, giving each piece room to breathe.

Roast until charred:

Let the broccoli roast for 18 to 20 minutes, flipping once halfway through, until the edges turn dark and crispy. The smell of roasting harissa will fill your kitchen with a warm, spicy perfume.

Warm the flatbreads:

In the last 5 minutes, tuck the flatbreads onto a lower rack or directly on the oven rack. They'll soften and puff slightly, ready to cradle all that spicy 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 hot and fragrant.

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The first time I served this, my youngest nephew grabbed a piece of broccoli with his fingers, ignoring the flatbread entirely. He looked up at me with wide eyes and said it tasted like dragon food. Now he asks for dragon broccoli every time he visits, and I've stopped correcting him because he's not wrong.

Making It Your Own

I've added crumbled feta on top for extra creaminess, and I've stirred roasted chickpeas into the mix when I needed more protein. Once I ran out of cilantro and used mint instead, which was unexpectedly perfect. This recipe is forgiving and loves improvisation, so trust your instincts and use what you have.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though the broccoli softens as it sits. Reheat it in a hot oven or skillet to bring back some of that crispy texture, and warm fresh flatbreads to serve alongside. I've even eaten the cold broccoli straight from the container for lunch, which is less elegant but equally delicious.

Adjustments and Swaps

If you're cooking for someone who can't handle heat, start with just a tablespoon of harissa and let people add more at the table. Swap the Greek yogurt for a plant-based version to make it fully vegan, and use gluten-free flatbreads if needed.

• Try cauliflower or Brussels sprouts instead of broccoli for a different flavor.
• Drizzle tahini over the top if you want extra richness and nuttiness.
• Add a pinch of cumin or smoked paprika to the harissa mix for deeper warmth.

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This dish has become my answer to busy weeknights and last-minute guests alike. It proves that bold flavor doesn't require complicated techniques, just good ingredients and a hot oven.

Recipe Questions & Answers

→ Can I make this dish less spicy?

Yes, simply reduce the amount of harissa paste to 1-2 tablespoons instead of 3, or mix the harissa with extra olive oil to dilute the heat while maintaining flavor.

→ What can I use instead of flatbreads?

You can serve this with naan, pita, lavash, or even tortillas. For a gluten-free option, use gluten-free wraps or serve the broccoli over rice or quinoa.

→ How do I store leftovers?

Store the roasted broccoli and flatbreads separately in airtight containers in the refrigerator for up to 3 days. Reheat the broccoli in the oven and warm the flatbreads before serving.

→ Can I add protein to this dish?

Absolutely! Top with crumbled feta cheese, roasted chickpeas, grilled halloumi, or even a fried egg for extra protein and richness.

→ What type of harissa should I use?

Any harissa paste works well, whether mild or hot. Rose harissa adds a floral note, while standard harissa provides traditional North African heat. Adjust the quantity based on your preferred spice level.

→ Can I make this vegan?

Yes, simply substitute the Greek yogurt with a plant-based alternative such as coconut yogurt, cashew yogurt, or tahini sauce for a creamy, dairy-free topping.