Harissa Broccoli and Flatbreads (Print)

Spicy roasted broccoli with harissa on warm flatbreads, topped with yogurt and cilantro. Ready in 30 minutes.

# 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

# Steps:

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 edges are crisp and lightly charred.
04 - During the final 5 minutes of roasting, place flatbreads on a lower oven rack or directly on the grate to warm through.
05 - Remove the roasted broccoli and warmed flatbreads from the oven.
06 - Divide the harissa broccoli among 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 while still warm.

# Top Tips:

01 -
  • It turns a humble vegetable into something you actually crave, not just tolerate.
  • Everything happens on one sheet pan, so cleanup is faster than the cooking itself.
  • The harissa does all the heavy lifting while you do basically nothing.
  • It works as a quick weeknight dinner or something impressive enough for guests who pretend not to be hungry.
02 -
  • Don't skip the flip halfway through roasting or you'll end up with unevenly cooked florets and miss out on maximum char.
  • If your harissa is very mild, add a pinch of smoked paprika or cayenne to wake it up.
  • Crowding the pan leads to steaming instead of roasting, so use two sheets if your broccoli doesn't fit in one layer.
03 -
  • Let the broccoli sit untouched for the first 10 minutes of roasting so it has time to develop a proper crust before you flip it.
  • If you have a jar of preserved lemon, a few slivers on top will add a bright, funky note that pairs beautifully with the harissa.
  • Warm your serving plates for a minute in the residual oven heat so the flatbreads stay soft longer.
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