Spicy Harissa Broccoli & Flatbreads Recipe

Harissa Broccoli Ingredients

For the star of the show:

• 2 large heads broccoli, cut into large florets
• 3 tablespoons harissa paste
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pine nuts
• 2 tablespoons fresh mint, chopped
• 1/4 cup pomegranate seeds (optional)

Flatbread Ingredients

For homemade quick flatbreads:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup warm water
• 3 tablespoons olive oil
• 1 tablespoon plain Greek yogurt

Cooling Accompaniments

For balance and freshness:

• 1 cup Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Making the Quick Flatbreads

Start with the flatbreads since they need time to rest. In a large bowl, whisk together the flour, baking powder, and salt. Create a well in the center and add the warm water, olive oil, and Greek yogurt. Using a wooden spoon, stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too dry, add water a teaspoon at a time. If too wet, add a little flour. Cover with a damp towel and let rest for 20 minutes while you prepare the other components.

Preparing the Harissa Mixture

While the dough rests, create the harissa coating for your broccoli. In a large bowl, whisk together the harissa paste, olive oil, minced garlic, and lemon juice until smooth. The mixture should be well combined and have a deep red color with visible spice flecks.

Harissa paste varies in heat level depending on the brand, so taste your mixture and adjust accordingly. If it’s too spicy, add a bit more olive oil. If you want more heat, add extra harissa paste. Season with salt and black pepper.

Roasting the Harissa Broccoli

Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Add the broccoli florets to the bowl with the harissa mixture and toss thoroughly with your hands, making sure every piece is well coated with the spicy paste.

Spread the coated broccoli in a single layer on the prepared baking sheet, making sure the florets aren’t overcrowded. This ensures they roast rather than steam. Roast for 20 to 25 minutes, tossing once halfway through, until the edges are deeply caramelized and slightly charred.

The broccoli is perfect when the stems are tender when pierced with a fork and the florets have beautiful golden-brown edges with some darker, crispy bits. The harissa will have created a flavorful crust that intensifies the spice and adds incredible depth.

Toasting the Pine Nuts

While the broccoli roasts, toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until they’re golden brown and fragrant. Watch them carefully as they can burn quickly. Set aside to cool.

Making the Tahini Yogurt Sauce

In a medium bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and salt until smooth and creamy. The tahini adds richness and a nutty flavor that complements both the spicy broccoli and the flatbreads perfectly. If the sauce is too thick, thin it with a little water. Stir in the chopped parsley just before serving.

Rolling and Cooking the Flatbreads

Divide the rested dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll each ball into a thin oval about 6 inches long and 4 inches wide. The flatbreads should be thin but not so thin that they tear.

Heat a large, heavy skillet or cast iron pan over medium-high heat. Cook the flatbreads one at a time for 1 to 2 minutes per side until they puff slightly and develop golden-brown spots. You should see some charring and bubbling, which adds flavor and texture.

Keeping Everything Warm

As each flatbread finishes cooking, wrap it in a clean kitchen towel to keep it warm and soft. The steam will help keep them pliable and prevent them from drying out.

Final Assembly and Presentation

Remove the roasted broccoli from the oven and immediately sprinkle with the toasted pine nuts while it’s still hot. The nuts will become even more fragrant from the heat. Add the fresh chopped mint, which provides a cooling contrast to the spicy harissa.

If using pomegranate seeds, scatter them over the broccoli for beautiful color and little bursts of sweetness that balance the heat perfectly.

Serving Your Harissa Creation

Arrange the warm flatbreads on a large platter alongside the harissa broccoli. Serve the tahini yogurt sauce in a bowl with a spoon for drizzling or dipping. Provide lemon wedges for those who want extra brightness and acidity.

Eating and Enjoying

This dish is meant to be eaten with your hands. Tear off pieces of warm flatbread and use them to scoop up the spicy broccoli, or spread some tahini yogurt sauce on the bread and top with the harissa vegetables. Each bite should combine the soft bread, spicy broccoli, cooling sauce, and fresh herbs.

Temperature and Texture Notes

The contrast of temperatures and textures makes this dish special: warm, spicy broccoli against cool, creamy sauce, soft flatbread with crispy vegetable edges, and the crunch of pine nuts throughout.

Storage and Reheating

The harissa broccoli can be made ahead and reheated in a 350-degree oven for 5 to 7 minutes until warmed through. The flatbreads are best served fresh but can be reheated wrapped in foil in the oven for a few minutes. The tahini yogurt sauce will keep in the refrigerator for up to 3 days.

Customization Ideas

You can substitute cauliflower, Brussels sprouts, or carrots for the broccoli using the same harissa coating technique. For a heartier meal, add some crumbled feta cheese or cooked chickpeas to the roasted vegetables.

Heat Level Adjustment

If you’re sensitive to spice, start with less harissa paste and gradually increase to your taste preference. You can also serve extra tahini yogurt sauce on the side to help cool any heat.

This recipe serves 4 people as a satisfying main course or 6 to 8 as a flavorful appetizer that showcases how bold spices can transform simple vegetables into something extraordinary and memorable.