Cava Fiery Broccoli Recipe

I really enjoy making Cava Fiery Broccoli Recipe at home. It’s one of my favorite side dishes! This recipe is a flavorful Mediterranean-inspired dish known for its bold, spicy taste and bright look. It uses fresh broccoli florets tossed with a fiery mix of spices and olive oil, then roasted or sautéed to get a nice crunch and rich flavor.

This spicy topping adds a great kick to any salad or plant-based meal. CAVA uses this spicy broccoli topping on their market spice bowl, and I love how it brings life to simple dishes.

So if you want to make this at home, follow my copycat Cava Fiery Broccoli recipe. I hope you enjoy it as much as I do when I eat it at Cava restaurant!

Spice Secrets Behind CAVA’s Fiery Broccoli

The magic of the Cava Fiery Broccoli Recipe comes from its bold spices. The key players are Aleppo pepper, chipotle powder, and green chili pepper powder.

Aleppo pepper brings a fruity, tangy heat, while chipotle powder adds a smoky kick. Green chili powder gives a sharp, vibrant spice that wakes up your taste buds. Together, they create a balanced, moderately spicy flavor that’s exciting but not too intense.

Dried oregano and ground coriander round out the mix, adding depth without extra heat. These spices make the broccoli shine, turning a simple veggie into a standout side dish you’ll want to make again and again.

What Is in Cava Fiery Broccoli Recipe

• Broccoli Florets (4 cups, about 300 grams): Fresh broccoli is the star of this dish. You’ll want to chop a medium head into bite-sized florets, about 1-2 inches each. Look for bright green broccoli with tight buds for the best texture. It roasts up tender with slightly crispy edges, giving a perfect balance of soft and crunchy.
• Aleppo-Style Pepper (1/2 teaspoon): This reddish spice is key for the fruity, tangy heat. It’s milder than red pepper flakes but packs a unique flavor.
• Chipotle Powder (1/4 teaspoon): Made from smoked, dried jalapeños, chipotle powder brings a smoky, slightly spicy kick. A little goes a long way, so stick to the measurement to avoid overpowering the dish.
• Green Chili Pepper Powder (1 teaspoon): This adds a sharp, bright heat. It’s spicier than Aleppo pepper but keeps the dish balanced.
• Dried Oregano (1/2 teaspoon): Oregano adds an earthy, slightly herby note. Use dried oregano for a concentrated flavor that complements the spices.
• Ground Coriander (1/4 teaspoon): Coriander brings a warm, citrusy depth. It’s not spicy but adds a layer of flavor that makes the dish feel complete.
• Salt (1/2 teaspoon): A pinch of salt enhances all the flavors. Use regular table salt or kosher salt to season the broccoli evenly.
• Red Wine Vinegar (2 teaspoons): This adds a tangy, slightly acidic bite that balances the heat. It brightens the dish and makes the flavors pop.
• Olive Oil (2 tablespoons): Olive oil coats the broccoli, helping it roast evenly and carry the spices. Use extra virgin for a richer flavor.

Easy Ingredient Swaps for Cava Fiery Broccoli

1. Aleppo-Style Pepper: Swap with 1/4 teaspoon red pepper flakes mixed with 1/4 teaspoon smoked paprika for a similar fruity, smoky heat.
2. Chipotle Powder: Use 1/4 teaspoon smoked paprika or chili powder for a milder smoky flavor.
3. Green Chili Pepper Powder: Try 1/4 teaspoon cayenne pepper or chili flakes for a spicy kick, but start small to control the heat.
4. Red Wine Vinegar: Apple cider vinegar or white wine vinegar works just as well for that tangy touch.
5. Olive Oil: Avocado oil or vegetable oil can replace olive oil for roasting.
6. Oregano or Coriander: If you’re out, skip them or use a pinch of Italian seasoning for a similar herby vibe.

Kitchen Equipment Needed

• Large Mixing Bowl: To toss the broccoli with spices and oil.
• Measuring Spoons: For precise spice and vinegar amounts.
• Baking Sheet: For roasting the broccoli in the oven.
• Parchment Paper or Foil: To line the baking sheet for easy cleanup.
• Tongs or Spatula: To mix and flip the broccoli while cooking.
• Knife and Cutting Board: To chop the broccoli into florets.
• Oven: For roasting at 425°F.
• Small Bowl: To mix the spices before adding to the broccoli.

How To Make Cava Fiery Broccoli

Step 1 | Preheat Your Oven

Set your oven to 425°F. This high heat gives the broccoli those crispy, golden edges. If you’re sautéing, skip this and heat a skillet later.

Step 2 | Chop the Broccoli

Take a medium head of broccoli and cut it into bite-sized florets, about 4 cups total. Rinse them under cold water and pat dry with a towel. Dry broccoli roasts better and gets crispier.

Step 3 | Mix the Spices

In a small bowl, combine 1/2 teaspoon Aleppo-style pepper, 1/4 teaspoon chipotle powder, 1 teaspoon green chili pepper powder, 1/2 teaspoon dried oregano, 1/4 teaspoon ground coriander, and 1/2 teaspoon salt. Stir them together so they’re ready to coat the broccoli evenly.

Step 4 | Toss It All Together

In a large mixing bowl, add the broccoli florets. Drizzle 2 tablespoons of olive oil and 2 teaspoons of red wine vinegar over the broccoli. Sprinkle the spice mix on top. Use your hands or tongs to toss everything, making sure every floret is coated with oil, vinegar, and spices.

Step 5 | Spread on a Baking Sheet

Line a baking sheet with parchment paper or foil for easy cleanup. Spread the broccoli out in a single layer. Don’t crowd the pan, or it’ll steam instead of roast. If you’re sautéing, heat 1 tablespoon of olive oil in a large skillet over medium-high heat instead.

Step 6 | Roast or Sauté

Roasting: Pop the baking sheet in the oven and roast for 20-25 minutes, flipping the broccoli halfway with tongs or a spatula. You want it tender with crispy, slightly charred edges.
Sautéing: Add the broccoli to the hot skillet. Cook for 8-10 minutes, stirring occasionally, until tender and slightly crispy.

Step 7 | Check the Flavor

Taste a piece of broccoli. If it needs more spice, sprinkle a pinch of green chili powder or salt. If it’s too spicy, drizzle a tiny bit more olive oil to mellow it out.

Step 8 | Serve It Up

Transfer the broccoli to a serving dish. It’s ready to enjoy as a side, tossed in a salad, or added to a CAVA-style bowl with hummus and tzatziki.

Tips for Perfecting Fiery Broccoli Spice Balance

1. Start Small with Spices: Add half the spices first, taste, and adjust to avoid over-spicing.
2. Balance Heat with Oil: If it’s too spicy, toss in a little more olive oil to soften the kick.
3. Fresh Spices Matter: Use fresh spices for the best flavor—old ones can taste dull.
4. Test Vinegar Amount: Add red wine vinegar gradually to keep the tanginess just right.
5. Don’t Skip the Toss: Mix well to coat every floret evenly for consistent flavor.
6. Taste Before Serving: Always try a piece to check if it needs more salt or spice.

What To Serve with Cava Fiery Broccoli Recipe

This Cava Fiery Broccoli goes great with so many meals! I like to serve it with grilled chicken or fish when I want something light but tasty. The smoky, spicy flavor goes really well with any kind of meat.

It’s also super good in a bowl with rice, hummus, tzatziki, and pickled onions—kind of like the ones you get at CAVA. If you’re trying to eat more veggies, just mix it into a salad with some feta cheese and cucumber.

Add some roasted potatoes on the side for a nice crunch. The spicy broccoli also tastes really good with creamy or cool dips like yogurt—it helps balance the heat and makes every bite more delicious.

Storage and Reheating Tips for CAVA Fiery Broccoli

Storing your Cava Fiery Broccoli Recipe is easy! Let it cool, then pop it into an airtight container and keep it in the fridge for up to 4 days.

To reheat, spread it on a baking sheet and warm in the oven at 350°F for 5-7 minutes to keep it crispy. You can also microwave it for 1-2 minutes, but it might soften. Don’t freeze it—the broccoli gets mushy. Always check for freshness before eating, and enjoy it warm for the best flavor.

Cava Fiery Broccoli Recipe FAQs

1. Can I use frozen broccoli instead of fresh for this recipe?

Yes! Frozen works, but dry it well first. Roast at 425°F for 25–30 minutes. Fresh gives better crunch, but frozen is fine if dried well.

2. How can I make the dish less spicy without changing the flavor?

Use less chili and chipotle powder. Add smoked paprika for flavor without heat. A little extra oil can also help balance the spice.

3. Can I prepare the spice mix in advance?

Yes! Mix your spices ahead and store in a sealed jar. Keep it dry and cool. It will stay fresh and save time for later.

4. How do I know if my broccoli is fresh enough for this recipe?

Fresh broccoli is bright green with firm stalks. Avoid yellow spots or bad smells. Use it within 3–5 days after buying for best taste.

5. Can I use this recipe for other vegetables?

Yes! Try cauliflower, zucchini, or Brussels sprouts. Cut them small, toss with spices and oil, and roast until crispy. Just adjust the cook time a little.

6. Can I use a different cooking method, like grilling?

Yes! Toss broccoli with oil and spices. Grill in a basket for 8–12 minutes until tender and a little charred. It adds a great smoky flavor.

7. How do I adjust the recipe for a larger crowd?

Double the broccoli and spices. Use two pans so it cooks evenly. Roast as usual. Everyone gets crispy, tasty broccoli without it getting soggy.

I hope you try this Cava Fiery Broccoli Recipe soon. It’s a simple way to add bold flavor and spice to your meals. The mix of spices and fresh broccoli is just amazing, and I love how easy it is to make at home. Give it a try—you won’t be disappointed!