Save My neighbor casually mentioned harissa one afternoon while we were both watering our plants, and I realized I'd been buying the paste for months without actually knowing what to do with it. That evening, I threw broccoli at it out of pure curiosity, and twenty minutes later I had something so vibrant and alive on my plate that I couldn't stop eating. Now whenever I need dinner that feels both effortless and impressive, this is what I reach for.
I made this for friends who showed up hungry and skeptical about vegetarian dinners, and they actually asked for the recipe before leaving. That moment when someone takes a second helping and stops mid-chew to ask what's in it—that's when you know you've stumbled onto something worth keeping in rotation.
Ingredients
- Broccoli florets: Two large heads gives you that perfect mix of tender stems and crispy charred edges; cut them roughly the same size so they roast evenly.
- Harissa paste: This is your backbone—spicy, smoky, and complicated in the best way; buy it from the international aisle and taste it before committing to the full amount.
- Olive oil: Just enough to help everything get glossy and caramelize in the heat; don't skimp here because it actually matters.
- Lemon: The brightness that makes you realize you needed acid the whole time; squeeze it right before eating.
- Flatbreads: Naan, pita, or even store-bought wraps work beautifully; they catch all the drippings and make eating this with your hands actually acceptable.
- Greek yogurt: A dollop of this cools everything down and adds richness without heaviness; it's optional but honestly, why skip it.
- Fresh cilantro: Chop it roughly and scatter it on top like you're not even trying; the fresh herb moment is everything.
Instructions
- Heat your oven properly:
- Get that oven to 220°C (430°F) and let it actually preheat; rushing this step means your broccoli will steam instead of roast, and nobody wants that.
- Coat the broccoli:
- Dump your florets in a bowl with harissa and olive oil, then use your hands to really get in there and make sure every piece gets the treatment. You'll see the paste cling to everything, which is exactly what you want.
- Arrange for success:
- Spread the broccoli in a single layer on your baking sheet with some space between pieces; crowding them together is the fastest way to steam instead of roast.
- Roast and rotate:
- Pop them in for about 10 minutes, then turn everything over so the other side gets its moment in the heat. Look for those beautiful charred edges—that's where the magic happens.
- Warm the bread strategically:
- In the last 5 minutes, toss your flatbreads on a lower rack or directly on the oven grate so they warm through without getting too crispy. You want them soft enough to fold but warm enough to feel intentional.
- Bring it together:
- Pile that roasted broccoli onto your warm flatbread, squeeze lemon generously over everything, add a dollop of yogurt, and scatter cilantro on top like you're plating at a restaurant.
Save There's something about eating with your hands that makes food taste better, and this dish gets that. The flatbread catches everything, your fingers get sticky with harissa oil, and somehow it becomes less about the meal and more about just being present and hungry.
Customizing Your Heat Level
Harissa paste varies wildly in spice depending on the brand, so start conservative and taste as you go. I've learned the hard way that some pastes are genuinely fierce, while others are more about flavor than fire. If you're cooking for people who prefer milder food, use half the harissa and mix it with extra olive oil so the flavor stays but the burn mellows out.
When Protein Feels Missing
On nights when I need this to feel more substantial, I've added crumbled feta cheese right at the end, toasted chickpeas for crunch, or even a soft-boiled egg on top. The yogurt itself carries enough protein that this works as a standalone meal, but these additions turn it into something that silences anyone wondering where the protein went.
Making It Work for Everyone
This recipe bends beautifully depending on who's eating. The vegan crowd gets plant-based yogurt instead, people avoiding gluten find a good flatbread substitute, and anyone intimidated by spice learns quickly that they control the heat. It's become my go-to for those dinners where everyone's dietary needs are slightly different but nobody wants to eat three separate meals.
- Prep your broccoli and harissa mixture the morning of and roast it when you walk through the door.
- Make extra yogurt sauce by mixing plain yogurt with a squeeze of lemon and a pinch of salt for dipping.
- This keeps well in the fridge for 2 days, though it's best enjoyed fresh and still warm.
Save This is the kind of meal that doesn't ask for much but gives back everything. Keep making it and it'll keep showing up when you need it most.
Recipe Guide
- → Can I adjust the spice level?
Absolutely! Start with 2 tablespoons of harissa for mild heat, or increase to 4 tablespoons for a spicier kick. You can also mix harissa with extra olive oil to dilute the intensity.
- → What type of flatbread works best?
Naan, pita, or any Middle Eastern flatbread works perfectly. You can also use tortillas or lavash in a pinch. Just warm them in the oven during the last few minutes of roasting.
- → How do I make this vegan?
Simply substitute the Greek yogurt with a plant-based alternative like coconut yogurt or cashew cream. Ensure your flatbreads are dairy-free, and you're all set.
- → Can I add protein to this dish?
Yes! Crumbled feta cheese, roasted chickpeas, or grilled halloumi are excellent additions. Toss chickpeas with the broccoli before roasting for extra texture and protein.
- → How should I store leftovers?
Store the roasted broccoli and flatbreads separately in airtight containers in the refrigerator for up to 3 days. Reheat the broccoli in the oven at 200°C for 5-7 minutes to restore crispness.
- → What can I serve alongside this?
A simple cucumber and tomato salad, hummus, or tabbouleh complement this dish beautifully. A dollop of tahini sauce also adds wonderful creaminess and depth.