CAVA Fiery Broccoli Recipe
This easy CAVA Fiery Broccoli recipe is crispy, charred, and harissa-spiced. Naturally vegan and gluten-free, with pro tips and variations.
Equipment
- Large sheet pan or baking tray
- Parchment Paper
- Large Mixing Bowl
- Whisk or spoon
- Sharp knife
- Cutting board
- Paper towels
- Tongs
Ingredients
For the broccoli:
- 1 large head of broccoli about 1 lb / 450g, cut into medium florets
- 2 tbsp extra virgin olive oil
For the fiery spice sauce:
- 1 tbsp harissa paste adjust to taste
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin optional, for warmth
- ½ tsp Aleppo pepper or red chili flakes
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice added after roasting
Optional add-ins:
- 1 tsp honey for sweet-spicy balance
- 2 garlic cloves minced (for fresh garlic flavor)
- 1 tbsp chili oil for extra heat
For serving (optional):
- Fresh lemon wedges
- Chopped parsley
- Crumbled feta skip for vegan version
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Prep the broccoli. Wash the broccoli and cut into medium, evenly sized florets. Pat very dry with paper towels, since moisture is the enemy of crispness.
- Make the fiery spice sauce. In a large mixing bowl, whisk together the olive oil, harissa paste, smoked paprika, garlic powder, cumin if using, Aleppo pepper or chili flakes, salt, and black pepper. If using fresh garlic, honey, or chili oil, add them now.
- Coat the broccoli. Add the dried broccoli florets to the bowl with the sauce. Toss thoroughly until every piece is evenly coated.
- Roast to crispy perfection. Spread the coated broccoli on the lined sheet pan in a single layer, without overcrowding. Roast for 18 to 22 minutes, until the edges are deeply charred and the florets are crispy, flipping once halfway through.
- Finish and serve. Remove from the oven and squeeze fresh lemon juice over the top while still hot. Let rest for 2 to 3 minutes. Garnish with chopped parsley or crumbled feta if using. Serve hot as a side or in your favorite CAVA-style Mediterranean bowl.
Notes
- The secret to CAVA's signature char is high heat (425°F or more) and well-dried broccoli, since wet broccoli steams instead of roasting.
- Use a good quality harissa paste, since it is the heart of the fiery flavor. Brands like Mina, NY Shuk, or Trader Joe's work well.
- Spread the broccoli in a single layer with space between florets, since overcrowding traps steam and ruins the crispness.
- The lemon juice goes on after roasting. Adding it before makes the broccoli soggy.
- For more char, place the rack in the upper third of the oven and broil for the last 1 to 2 minutes.