Save There's something about the smell of harissa hitting a hot oven that makes you stop whatever you're doing. I discovered this combination on a Tuesday night when I had broccoli that needed using and a jar of harissa staring at me from the pantry shelf. Twenty minutes later, my kitchen smelled like a spice market, and I was piling charred florets onto warm flatbread like I'd been making this forever. It became the meal I make when I want something that feels special but doesn't demand much from me.
I made this for my sister one evening when she said she was tired of her usual rotation, and watching her tear into the flatbread loaded with broccoli and yogurt was one of those quiet moments where you realize a simple meal can actually impress someone. She asked for the recipe before she'd even finished, which meant everything.
Ingredients
- Broccoli florets (2 large heads): Cut them into medium pieces so they roast evenly and develop those crispy, charred edges that make this dish worth making.
- Harissa paste (3 tbsp): This North African chile paste carries all the heat and depth, so choose one you'd actually eat by the spoonful if no one was watching.
- Olive oil (2 tbsp): Good quality matters here because it helps the harissa coat everything and turns the broccoli golden.
- Lemon (1, cut into wedges): The squeeze at the end cuts through the richness and wakes everything up on your palate.
- Flatbreads (4 large): Naan or pita work equally well, warming through in the oven's final minutes so they're soft and pliable.
- Greek yogurt (100 g, optional): A cool dollop next to the spicy broccoli creates a contrast your mouth will thank you for.
- Fresh cilantro (1 small bunch, chopped): This brings a brightness that makes the whole plate feel less heavy than it could be.
Instructions
- Heat your oven and prepare the broccoli:
- Preheat to 220°C (430°F). Toss your broccoli florets in a bowl with harissa paste and olive oil, making sure every piece gets coated in that spiced paste.
- Roast until the edges char:
- Spread the broccoli across a large baking sheet in a single layer and roast for 18 to 20 minutes, turning things around halfway through. You're looking for those dark, crispy edges that tell you the heat has done its work.
- Warm the flatbreads:
- In the last 5 minutes of roasting, place your flatbreads on a lower rack or directly on the oven rack to heat through gently.
- Assemble and serve:
- Pile the harissa broccoli onto warm flatbread, squeeze lemon over everything, and add yogurt and cilantro if you're using them. Eat immediately while the flatbread still has warmth.
Save There was an evening when a friend brought her kids over and I served this nervously, unsure if spiced broccoli would land with a five-year-old. She loved it so much she asked for seconds, which told me this dish has a way of surprising people. It became proof that good food doesn't have to be complicated to feel like something worth gathering around.
Adjusting Heat to Your Taste
Harissa paste is a personality ingredient, and figuring out where you stand with it is part of making this your own. If you like things milder, start with 2 tablespoons and see how you feel, or stir a spoonful of yogurt into the paste before coating the broccoli to soften the heat. On the flip side, if you want more intensity, add an extra tablespoon or dust the finished dish with a pinch of cayenne.
Why This Works as a One-Pan Meal
The beauty of roasting everything at once is that you're not juggling multiple pans or timing issues. The flatbreads warm in the residual heat while the broccoli finishes, and there's something satisfying about pulling everything from the oven at once and eating within minutes. It's efficient without feeling rushed or impersonal.
Making It Your Own
This recipe has room to move around based on what you have or what you're craving. Some nights I add crumbled feta or toasted chickpeas for extra protein, and other times I swap the cilantro for mint or parsley if that's what's fresh. The bones of the dish stay the same, but it never feels boring because there's always a small variation waiting to happen.
- Crispy chickpeas scattered over the top add crunch and protein without changing the flavor balance.
- Crumbled feta brings a salty, tangy contrast that pairs beautifully with the harissa heat.
- A drizzle of tahini mixed with lemon juice creates a creamier base than yogurt alone.
Save This meal has quietly become my answer to the question of what to cook when you want something that tastes intentional but doesn't require hours in the kitchen. It's the kind of dinner that makes you feel like you did something right.
Recipe Help & FAQs
- → Can I adjust the spice level?
Yes, you can reduce the harissa paste to 2 tablespoons for milder heat, or increase to 4 tablespoons for more spice. Start with less and add more to taste.
- → What can I substitute for flatbreads?
Naan, pita, lavash, or even toasted tortillas work well. You can also serve with rice or quinoa for a gluten-free option.
- → How do I make this vegan?
Simply replace the Greek yogurt with a plant-based yogurt alternative, or omit it entirely. The dish is naturally vegan without the yogurt.
- → Can I prepare the broccoli ahead of time?
The broccoli is best served immediately after roasting for maximum crispiness. However, you can prep the florets and coat them in harissa earlier in the day, then roast when ready to serve.
- → What protein can I add to make it more filling?
Crumbled feta cheese, roasted chickpeas, grilled halloumi, or even a fried egg would complement the flavors beautifully and add protein.
- → How should I store leftovers?
Store the roasted broccoli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness. Store flatbreads separately.