Harissa Broccoli and Flatbreads

The smoke alarm went off the first time I cranked the oven high enough to char broccoli properly. My partner rushed in, waving a dish towel, while I stood there grinning at the baking sheet of blistered, harissa-coated florets that smelled like the best mistake I'd made all week. That slight char, that hit of spice, that's when vegetables stop being virtuous and start being crave-worthy. Now I make this on weeknights when I want something fast, filling, and just spicy enough to wake up my taste buds.

I started making this for a friend who claimed she hated broccoli. She showed up skeptical, took one bite of the charred florets wrapped in warm flatbread with a smear of cool yogurt, and asked for the recipe before she'd even finished her plate. Watching someone change their mind about a vegetable they've written off for years is oddly satisfying. It's proof that the right spice and a hot oven can do wonders.

Ingredients

• Broccoli florets: Cut them into similar sizes so they roast evenly, and don't trim them too neatly, those raggedy edges are what gets crispy and delicious.
• Harissa paste: This is your flavor powerhouse, bringing smoky heat and depth, and brands vary wildly in spice level so taste as you go.
• Olive oil: Helps the harissa cling to every floret and encourages that golden, blistered finish in the high heat.
• Lemon wedges: A bright squeeze at the end cuts through the richness and wakes up all the other flavors on the plate.
• Flatbreads: Naan or pita work beautifully, they're edible utensils that soak up all the spicy, lemony juices.
• Greek yogurt: Cool, tangy, and creamy, it balances the heat and adds a luxurious contrast to the charred vegetables.
• Fresh cilantro: A handful of chopped leaves adds a pop of color and a fresh, herbal note that ties everything together.

Instructions

Get the oven screaming hot:

Preheat to 220°C (430°F) and let it fully heat up, this high temperature is what creates those crispy, caramelized edges. Don't rush this step or your broccoli will steam instead of roast.

Coat the broccoli:

Toss the florets with harissa paste and olive oil in a large bowl, using your hands to make sure every piece is slicked with that spicy, rust-colored paste. Spread them out on a baking sheet in a single layer so they roast instead of crowding and steaming.

Roast until charred:

Slide the sheet into the oven and roast for 18 to 20 minutes, flipping the florets halfway through so both sides get blistered and golden. You want some dark, crispy bits, that's where the flavor lives.

Warm the flatbreads:

In the last 5 minutes of roasting, tuck the flatbreads onto a lower rack or directly on the oven rack to warm and soften. They should be pliable and slightly toasted, perfect for wrapping around the broccoli.

Assemble and serve:

Pile the hot, spicy broccoli onto the warm flatbreads, squeeze lemon wedges over the top, and add dollops of yogurt and a scatter of cilantro. Serve immediately while everything is still warm and fragrant.

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One evening, I made a double batch of this and ate it straight off the baking sheet while standing at the counter, too hungry to bother with plates. The mix of heat, char, and cool yogurt felt like exactly what I needed after a long day. Sometimes the best meals are the ones you don't overthink, just good ingredients and a hot oven doing their thing.

Making It Your Own

I've added crumbled feta on top for extra richness, tossed in roasted chickpeas for protein, and even swapped the broccoli for cauliflower when that's what I had on hand. This recipe is more of a template than a strict set of rules. If you want it vegan, use plant-based yogurt, if you want it heartier, add grains or beans, and if you want it milder, cut the harissa with a spoonful of tomato paste.

Serving Suggestions

This works beautifully on its own as a light dinner, but it also plays well with others. I've served it alongside hummus, tabbouleh, and pickled vegetables for a full Middle Eastern-inspired spread. It's also fantastic packed into lunchboxes the next day, the flavors deepen overnight and the flatbreads hold up surprisingly well. Sometimes I'll tear the flatbreads into pieces and toss everything together like a warm, spicy salad.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though the broccoli loses some of its crispness. I reheat it in a hot skillet rather than the microwave to bring back a bit of that char. The flatbreads are best fresh, but you can warm them quickly in a dry pan or wrap them in foil and heat in the oven.

• Store the broccoli and flatbreads separately to keep the bread from getting soggy.
• Squeeze fresh lemon over leftovers just before eating to brighten up the flavors.
• If meal prepping, keep the yogurt and cilantro on the side until you're ready to serve.

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This dish reminds me that weeknight cooking doesn't have to be boring or complicated to be satisfying. A little heat, a little char, and suddenly dinner feels like something worth sitting down for.

Recipe FAQ

→ Can I make this dish less spicy?

Yes, simply reduce the amount of harissa paste used or mix it with a bit of olive oil to dilute the heat. You can start with 1-2 tablespoons and adjust to your preference.

→ What can I use instead of flatbreads?

You can use 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 at 180°C for best results. Store flatbreads separately to prevent sogginess.

→ Can I add protein to this meal?

Absolutely! Top with crumbled feta cheese, toasted chickpeas, grilled halloumi, or even poached eggs for added protein and substance.

→ Is harissa paste very spicy?

Harissa varies by brand, ranging from mild to very hot. Check your specific brand's heat level and start with less if you're sensitive to spice. You can always add more to taste.

→ Can I make this vegan?

Yes, simply substitute the Greek yogurt with a plant-based alternative like coconut yogurt or cashew cream, and ensure your flatbreads are vegan-friendly.