Harissa Broccoli and Flatbreads (Printable Version)

Spicy roasted broccoli with harissa on warm flatbreads, topped with yogurt and fresh cilantro for a quick meal.

# What You'll 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

# How To Make:

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

# Helpful Hints:

01 -
  • It transforms humble broccoli into something bold and crave-worthy with just a smear of harissa.
  • Dinner is on the table in half an hour, even on the nights when you're running on fumes.
  • The charred, crispy edges give you that restaurant-quality texture without any fuss.
  • It's endlessly flexible, welcoming whatever yogurt, herbs, or toppings you have on hand.
02 -
  • Don't crowd the baking sheet or the broccoli will steam instead of roast, giving you soggy florets instead of crispy ones.
  • Taste your harissa before you toss it with the broccoli, brands vary wildly in heat and you might want to dial it back or amp it up.
  • Warm flatbreads are essential, cold bread won't fold or scoop well and the contrast in temperature makes all the difference.
03 -
  • Use the largest baking sheet you have to give the broccoli plenty of space to roast, not steam.
  • If you can't find harissa, mix smoked paprika, cayenne, cumin, and a little tomato paste for a quick substitute.
  • Squeeze the lemon wedges just before serving so the bright acidity hits your palate at the perfect moment.
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