CAVA Fiery Broccoli Recipe

A quick, tangy, slightly spicy broccoli side I love making at home. It tastes just like CAVA’s fiery broccoli—warm, bright, and super easy with everyday spices.

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Prep Time 10

Total Time 20

Servings: 4 People

Course: Dinner, Lunch

Cuisine: American, Mediterranean

Calories: 120

Ingredients Equipment Method Notes

Ingredients

4 cups broccoli florets cut into bite-sized pieces
1 teaspoon Aleppo-style pepper warm & mild
1/2 teaspoon chipotle chili powder smoky heat
1/2 teaspoon dried oregano herby note
1/2 teaspoon ground coriander citrus hint
1/2 teaspoon kosher salt adjust to taste
2 tablespoons red wine vinegar tangy base
2 tablespoons olive oil helps spices stick

Equipment

1 Large mixing bowl For tossing the broccoli
1 Small bowl For spice mixing
1 Spoon or Hands For coating well
1 Optional Baking Sheet If roasting

Method

Step 1

Place the chopped broccoli florets in a large mixing bowl and keep them all around the same size for even flavor.

Step 2

In a small bowl, mix the Aleppo pepper, chipotle chili powder, oregano, coriander, and kosher salt.

Step 3

Pour the red wine vinegar over the broccoli so it soaks in nicely.

Step 4

Sprinkle the spice mix evenly over the broccoli.

Step 5

Drizzle the olive oil over the top so everything sticks together.

Step 6

Mix well using your hands or a spoon until every floret gets coated.

Step 7 (Optional)

Roast at 425°F for 10–12 minutes if you love crispy edges.

Notes

Letting the broccoli rest for 10 minutes makes the spices bloom even better. I add this to bowls, pitas, salads, or just snack it straight—so good every time.