Harissa Broccoli and Flatbreads (Print version)

Spicy roasted broccoli with harissa paste and warm flatbreads, topped with yogurt and fresh cilantro.

# What You Need:

→ Vegetables

01 - 2 large heads broccoli, cut into florets

→ Sauce & Flavor

02 - 3 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - 1 lemon, cut into wedges

→ Bread

05 - 4 large flatbreads such as naan or pita

→ Garnish

06 - 3.5 ounces Greek yogurt
07 - 1 small bunch fresh cilantro, chopped

# Directions:

01 - Preheat the oven to 425°F.
02 - On a large baking sheet, toss the broccoli florets with harissa paste and olive oil until evenly coated.
03 - Spread the broccoli in a single layer and roast for 18 to 20 minutes, turning once halfway through, until the edges are crisp and slightly charred.
04 - In the last 5 minutes of roasting, place the flatbreads on a lower oven rack or directly on the oven rack to warm through.
05 - Remove the broccoli and flatbreads from the oven.
06 - Pile the harissa broccoli onto the flatbreads and squeeze fresh lemon wedges over the top.
07 - Top with dollops of Greek yogurt and sprinkle with fresh cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms humble broccoli into something smoky, spicy, and completely addictive with barely any effort.
  • Everything roasts on one pan while the flatbreads warm below, so cleanup is almost nonexistent.
  • The contrast between charred vegetables and cool yogurt feels like a restaurant dish you made in your own oven.
02 -
  • Dont crowd the baking sheet or the broccoli will steam instead of char, spread the florets out with space between them.
  • If your harissa is especially spicy, start with 2 tablespoons and taste a floret halfway through roasting before adding more.
  • Warming the flatbreads in the oven instead of the microwave keeps them soft and gives them a slight toasted flavor that complements the dish.
03 -
  • Use the thickest broccoli stems you can find, peel and slice them into coins, then roast them alongside the florets for extra texture.
  • If your oven runs cool, crank it to the highest setting and keep a close eye during the last few minutes to get those charred edges.
  • A squeeze of lemon right before serving isnt optional, the acidity is what pulls the whole dish together and balances the heat.
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