CAVA Fiery Broccoli Recipe

Welcome, today I’m sharing one of those easy little sides that somehow turn into a full-on obsession in my kitchen.

It’s the CAVA fiery broccoli, inspired totally by the version you get tucked inside their bowls and pitas.

The first time I tried it at CAVA, the whole thing surprised me because I didn’t expect broccoli to have so much personality.

It was tangy, warm, slightly smoky, and coated in spices in a way that left no bite behind.

It became one of those flavors I couldn’t stop thinking about until I finally tried recreating it at home, and now it’s something I make way more often than I intended to.

I love how simple ingredients come together here. You don’t need anything fancy, not even any special equipment, and all the spices are probably sitting in your drawer already.

Fresh broccoli, olive oil, vinegar, and a handful of warm spices all mix together into something way bolder than it has any right to be.

And the best part? You don’t even have to cook it unless you want those crispy roasted edges.

Most days I don’t even turn on the oven—I just toss everything together and let the flavors soak straight into the florets.

It tastes fresh, fiery, and kind of addictive in a way that broccoli usually isn’t, at least not in my house.

Hi, My Name is Dipendra Kumar. I am a Chef, I like cooking food and making articles on Google.

Recipe Overview

Cuisine: Mediterranean Inspired
Prep Time: 10 minutes
Cook Time: 0 minutes (or optional 10–12 minutes roasting)
Servings: 4

Why I Love This Fiery Broccoli So Much

When I think about why this recipe sticks with me, it always comes down to the balance.

There’s something almost perfect about the way the vinegar snaps awake the moment you taste it, followed by that soft warmth of Aleppo-style pepper, and finally the smoky little hum from the chipotle chili powder.

It’s not so spicy that you have to brace yourself, but more like that warm nudge that tells you the flavor has depth.

The broccoli stays crisp-tender, especially if you use fresh florets, and the seasoning sticks to every surface.

I also love that this fiery broccoli feels bold without feeling heavy. There’s no creamy dressing, no caramelized glaze, nothing that muddies the freshness.

It’s bright, clean, spicy, tangy, and honestly just fun to eat, whether I’m piling it onto a bowl or stealing little bites from the mixing bowl when no one is paying attention.

Ingredients

Amount	Unit	Name	Notes
4	cups	broccoli florets	cut into bite-sized pieces
1	teaspoon	Aleppo-style pepper	warm mild heat
1/2	teaspoon	Chipotle chili powder	adds smoky kick
1/2	teaspoon	dried oregano	earthy flavor
1/2	teaspoon	ground coriander	citrus undertone
1/2	teaspoon	kosher salt	adjust to taste
2	tablespoons	red wine vinegar	tangy and bright
2	tablespoons	olive oil	helps spices stick

Equipment I Use

I love keeping things simple, and thankfully, this recipe doesn’t need much at all.

• 1 large mixing bowl
• 1 small bowl for spices
• 1 large spoon (or honestly, my hands most days)
• optional: baking sheet if roasting
• optional: parchment paper

That’s all you need to bring this fiery bowl of broccoli to life.

How to Make CAVA Fiery Broccoli at Home

Every time I make this, I’m reminded how easy it is. It’s one of the reasons it shows up on my table so often, especially on those days when dinner feels like more of a suggestion than a plan. Here’s how I usually do it.

Step 1

I start with my broccoli. I chop the florets into small, bite-sized pieces and toss them into a big mixing bowl.

Keeping the sizes similar helps everything coat evenly, and no piece ends up bland. Fresh broccoli is always best here. Older broccoli soaks up too much moisture and can feel soggy fast.

Step 2

In a smaller bowl, I mix the spices. This includes the Aleppo pepper, the chipotle chili powder, the dried oregano, the coriander, and the salt.

I’ve found that mixing the spices first keeps them from clumping later, and it ensures every little floret gets the same seasoning.

Step 3

I pour the red wine vinegar over the broccoli. This is one of the ingredients that really makes it taste like CAVA.

It’s tangy, bright, and it wakes everything up immediately. It also helps the spices cling beautifully.

Step 4

Then I sprinkle the spice blend over the broccoli. I try to scatter it evenly over the bowl instead of dumping it in one spot because the goal is to coat everything as evenly as possible.

Step 5

I drizzle in the olive oil. It gives the spices something to stick to and brings the whole mixture together.

Without the oil, the seasoning can feel a little dusty, so this step is pretty important.

Step 6

Now it’s time to mix. Sometimes I use a spoon, but honestly, most days I just use my hands because it gives me better control.

I toss and turn the broccoli until every surface is coated in color. The whole bowl changes from plain green to fiery, seasoned, and gorgeous-looking.

And that’s it. Seriously—at this point, it’s ready to enjoy. You can eat it right away as CAVA serves it, or let it rest for about ten minutes so the spices soak deeper into the broccoli.

When I’m prepping meals ahead, I usually chill it in the fridge for an hour. The flavor gets even better.

If I’m in the mood for crispy edges, I spread the broccoli on a baking sheet and roast it at 425°F for around 10–12 minutes.

Roasting adds a tiny bit of char and caramelization that tastes incredible with the spices. But you can skip the oven entirely and still get the full fiery flavor.

Step 1 is starting is make food. Step 6 is last because Just Chill and make food.

My Favorite Tips for the Best Fiery Broccoli

One thing I’ve learned is that good fiery broccoli comes down to small details. Using fresh florets really helps.

Tossing very well is key. And don’t skip the vinegar—it ties everything together. I also adjust the chili levels depending on the day.

Some nights I want stronger heat, and other nights I go lighter so the tang shines through.

Letting it rest—even for ten minutes—changes everything. The spices bloom, the vinegar mellows, and the broccoli tastes rounder and richer.

Variations I’ve Tried and Loved

Cauliflower works beautifully if you want a little nutty sweetness. Lemon juice can replace the vinegar on days when I want more brightness.

Smoked paprika is a nice, softer alternative to chipotle powder. Red pepper flakes bring faster heat if you don’t have Aleppo pepper around.

And sometimes I add garlic powder when I want a deeper savory kick.

I’ve even used the same spice mix on corn, potatoes, chickpeas, and roasted carrots. It works on almost anything.

What I Love Serving It With

This fiery broccoli fits into almost any meal I make. I’ve piled it into bowls with brown rice, falafel, hummus, cucumbers, roasted corn, and chicken.

I’ve tucked it inside pitas with garlic dressing. I’ve tossed it into salads or eaten it cold the next day.

Some nights I serve it next to grilled chicken or fish, and it instantly makes the whole plate more exciting.

And if I’m being honest, I snack on it straight from the bowl more than I probably should.

Storing and Reheating

If I ever have leftovers—and this doesn’t happen often—I store them in an airtight container for up to four days.

The air fryer brings back the crispiness perfectly, but the microwave still works fine if I’m in a rush. It also makes a great meal-prep veggie because the flavors deepen as it sits.

FAQs:-

Conclusion

I always love making this fiery broccoli recipe because it feels bold and bright without any fuss at all.

Every time I toss the spices with the vinegar and olive oil, I get that warm, tangy, spicy scent that reminds me exactly why it’s become one of my go-to sides.

I hope you try this version and enjoy it the same way I do, even with a few little messy imperfections in the kitchen, because that’s where the best food always happens for me.

Read More:- Fiery Broccoli Cava Recipe