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Fiery Broccoli Cava

Fiery Broccoli Cava

This CAVA-inspired fiery broccoli is roasted until tender with browned edges, smoky chipotle, Aleppo-style pepper, oregano, coriander, and a tangy red wine vinegar finish. It is an easy spicy topping for grain bowls, salads, pita, or as a simple side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh broccoli florets
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Aleppo-style pepper
  • 1 teaspoon chipotle powder or 1 tablespoon minced chipotle
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • ¾ teaspoon salt

Equipment

  • Large mixing bowl
  • Small bowl
  • Large baking sheet
  • Oven
  • Measuring spoons

Method
 

Prepare the broccoli
  1. Preheat the oven to 425°F (220°C). Cut the broccoli into medium, evenly sized florets and dry them thoroughly.
Mix the seasonings
  1. In a small bowl, combine the Aleppo-style pepper, chipotle, dried oregano, ground coriander, and salt.
Season the broccoli
  1. Place the broccoli in a large bowl. Add the red wine vinegar and toss to coat. Sprinkle over the spice mixture and toss again.
Add the oil
  1. Drizzle the olive oil over the seasoned broccoli and toss until the florets are evenly coated.
Roast
  1. Spread the broccoli in a single layer on a large baking sheet. Avoid overcrowding the pan. Roast for 18–25 minutes, turning the florets once halfway through cooking.
Check for doneness
  1. The broccoli is ready when the centers are tender and the edges have developed some browned color.
Taste and finish
  1. Let the broccoli cool for a minute, then taste. Add a little more salt, chili, lemon juice, or red wine vinegar if needed.

Notes

  • Dry the broccoli well before seasoning so it roasts instead of steaming.
  • Keep the florets in a single layer and use two baking sheets if necessary.
  • Start with less chili if you prefer mild heat.
  • If Aleppo-style pepper is unavailable, use paprika with a small pinch of cayenne.
  • Fresh broccoli gives the best roasted texture, but thawed and well-dried frozen broccoli can also be used.
  • This is a CAVA-inspired copycat recipe, not an official CAVA recipe.
  • For a CAVA-style bowl, serve with rice, greens, hummus, chicken or chickpeas, cucumber, feta, and pickled onions.

Storage

Store cooled fiery broccoli in an airtight container in the refrigerator for up to 4 days. Reheat in an oven, skillet, or air fryer to help retain the roasted texture.

Recipe Variations

Mild Fiery Broccoli

Reduce the chipotle and Aleppo-style pepper for a gentler version.

Extra Spicy Fiery Broccoli

Add a small amount of cayenne or additional chili after roasting.

Air Fryer Fiery Broccoli

Cook the seasoned broccoli in a single layer at about 400°F (205°C), checking after 10 minutes and shaking the basket as needed.

Stovetop Fiery Broccoli

Cook the seasoned broccoli in a large skillet over medium-high heat until browned and tender. Add a small splash of water and cover briefly if the centers need more cooking.

Serving Suggestions

Serve fiery broccoli with:
  • Rice or quinoa
  • Mixed greens
  • Hummus
  • Grilled chicken
  • Chickpeas
  • Falafel
  • Feta
  • Cucumber
  • Pickled onions
  • Roasted corn
  • Mediterranean-style sauces

Nutrition Disclaimer

Nutrition information is not provided because the final calorie and nutrient values depend on the exact ingredients, brands, serving size, and amount of oil used.