Save to Pinterest The smell of charred broccoli hit me before I even opened the oven door. I'd been skeptical about making vegetables the star of dinner, but my neighbor had pressed a jar of homemade harissa into my hands with a knowing smile. That night, standing in my tiny kitchen with broccoli florets tumbling across a baking sheet, I learned that spice and heat could turn the ordinary into something I'd crave all week. The edges crisped up like little trees on fire, and I haven't looked at broccoli the same way since.
I made this for friends who claimed they didn't like broccoli, and watched them go quiet as they tore into the flatbreads, piling on more charred florets with every bite. One of them admitted she'd been avoiding vegetables for months, but the harissa changed everything. We sat around the table with yogurt-streaked fingers and lemon juice running down our wrists, laughing about how something so simple could feel like a small rebellion against boring dinners.
Ingredients
- Broccoli florets: Look for heads with tight, dark green crowns and sturdy stems, because they hold up better to high heat and develop those crispy, caramelized edges that make this dish sing.
- Harissa paste: This North African chili paste brings smoky heat and depth, and the quality matters, so taste it first and adjust the amount based on how much fire you want in your dinner.
- Olive oil: It helps the harissa cling to every floret and encourages browning, so don't skip it or try to use too little.
- Lemon wedges: A good squeeze of fresh lemon juice cuts through the richness and heat, brightening the whole plate with just a few drops.
- Flatbreads: Naan or pita work beautifully here, acting as both plate and utensil, soaking up every bit of spice and yogurt.
- Greek yogurt: The cool, tangy creaminess balances the harissa and turns each bite into something more rounded and comforting.
- Fresh cilantro: A handful of chopped cilantro adds a pop of green and a bright, herbal note that ties everything together at the end.
Instructions
- Preheat and prep:
- Turn your oven to 220°C (430°F) and let it get really hot while you cut the broccoli into florets, keeping them roughly the same size so they roast evenly. This high heat is what gives you those crispy, almost burnt edges that taste so good.
- Coat the broccoli:
- Toss the florets on a large baking sheet with the harissa paste and olive oil, using your hands to make sure every piece is covered in that spicy, ruby-red mixture. Spread them out in a single layer so they roast instead of steam.
- Roast until charred:
- Slide the tray into the oven and roast for 18 to 20 minutes, flipping the florets halfway through so both sides get a chance to crisp up. You'll know they're ready when the tips are dark and the stems are tender.
- 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 and soften. They should come out pliable and slightly toasted.
- Assemble and serve:
- Pull everything from the oven, pile the harissa broccoli onto the warm flatbreads, and squeeze lemon wedges over the top. Finish with dollops of yogurt and a scatter of cilantro, then serve immediately while it's all still hot.
Save to Pinterest One evening, I served this to my sister, who'd been living on takeout and cereal for weeks. She sat at my kitchen counter, tearing off pieces of flatbread and scooping up broccoli with her hands, and told me it was the first meal in months that made her feel like herself again. We didn't talk much after that, just ate in the kind of comfortable silence that only comes when the food is exactly what you needed.
Making It Your Own
This recipe is forgiving and loves company, so feel free to toss in crumbled feta or toasted chickpeas if you want extra protein and texture. I've also swapped the Greek yogurt for tahini sauce when I'm out of dairy, and it works beautifully, adding a nutty richness that plays well with the harissa. On nights when I'm feeling ambitious, I'll roast halved cherry tomatoes alongside the broccoli, letting them burst and bleed their sweetness into the spice.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the broccoli will lose some of its crispness and the flatbreads will firm up. I like to reheat the broccoli in a hot skillet to bring back a bit of char, and I'll warm the flatbreads in a dry pan or wrapped in foil in the oven. It won't be quite the same as fresh, but it still makes a satisfying lunch, especially if you add a fried egg on top.
Serving Suggestions
This dish stands on its own, but it also pairs beautifully with a simple cucumber and tomato salad dressed in lemon juice and olive oil. I've served it alongside hummus and olives for a bigger spread, and it fits right in without feeling too heavy. On cooler nights, a bowl of lentil soup on the side turns this into a meal that feels more complete.
- Add a sprinkle of toasted sesame seeds or pine nuts for a little crunch and richness.
- Serve with pickled red onions or turnips to cut through the heat and add a bright, tangy contrast.
- If you have leftover harissa, stir it into scrambled eggs or spread it on toast the next morning.
Save to Pinterest This is the kind of meal that sneaks up on you, simple enough for a weeknight but bold enough to make you feel like you've actually cooked something worth remembering. I hope it lands on your table with the same quiet satisfaction it brought to mine.
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 substitute with naan, pita, tortillas, or even serve the harissa broccoli over rice, couscous, or quinoa for a gluten-free option.
- → 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 or skillet to restore crispness. Store flatbreads separately and warm before serving.
- → Can I add protein to this meal?
Absolutely! Top with crumbled feta cheese, toasted chickpeas, grilled halloumi, or even a fried egg for added protein and heartiness.
- → Is harissa paste very spicy?
Harissa varies in heat level by brand. Most versions are moderately spicy with smoky, aromatic notes. Start with less if you're sensitive to heat, and taste as you go.
- → Can I make this vegan?
Yes, simply use plant-based yogurt or tahini sauce instead of Greek yogurt, and ensure your flatbreads don't contain dairy or eggs.