Cava Fiery Broccoli Recipe

Broccoli is a recipe you can enjoy in your own way. You can roast it, cook it, or steam it. Most of us always had steamed broccoli growing up. It’s good in its own simple way. No doubt about that.

But when you cut it into bite-sized pieces of broccoli florets, it changes completely to the next level.

I learned this the moment I tried CAVA fiery broccoli for the first time. The way the edges get crispy and the spice mix coats each piece blew my mind. This side dish became a favorite right away.

The spice blend. The tangy kick. The perfect char. You get layers of taste instead of plain veggies.

Making this Fiery Broccoli Recipe at home saves money and lets you control the heat level.

Today I am sharing this copycat CAVA Fiery Broccoli Recipe so you can enjoy it at your home anytime you want.

What Is Fiery Broccoli?

Fiery broccoli is a bold and bright mix made with fresh broccoli and warm spices.

The flavor comes from Aleppo-style pepper, chipotle chilies, oregano, coriander, salt, olive oil, and a touch of red wine vinegar. These simple items mix together to give the broccoli a warm kick with a soft tang.

CAVA uses fresh broccoli florets, usually cut into bite-sized pieces. The small size helps the spices spread well and keeps the mix even.

The blend of warm spice and light tang gives the broccoli a strong feel without making it heavy. It has a bright lift that comes from the vinegar and a gentle spark that comes from the peppers.

This style feels bold, simple, and full at the same time. It works well for people who want a strong flavor without extra steps or tools.

The mix is easy to make and uses items that are easy to find, which makes the whole idea friendly for quick prep.

CAVA Fiery Broccoli Ingredients

• Aleppo Style Pepper (2 teaspoons): This special pepper from Syria has medium heat and a slightly fruity flavor, with a deep red color. If you don’t have Aleppo pepper, try using 1½ teaspoons of regular red pepper flakes mixed with ½ teaspoon of paprika for similar heat and color.
• Chipotle Chilies (1 teaspoon ground or finely chopped): These smoked jalapeños bring a deep smoky flavor with moderate heat. You can use ground chipotle powder or finely chop chipotle peppers from a can (the adobo sauce they come in adds even more flavor). A good alternative is smoked paprika with a small pinch of cayenne to add smokiness and a bit of heat.
• Oregano (1 teaspoon dried): This herb gives an earthy, slightly bitter note and is common in Mediterranean cooking. Dried oregano works better than fresh here because its flavor is more concentrated. You can swap it with dried thyme or Italian seasoning, both of which pair nicely with broccoli.
• Coriander (½ teaspoon ground): Ground coriander comes from cilantro seeds and offers a warm, citrusy, slightly sweet flavor. It helps round out the heat and adds depth. If you need another option, ground cumin provides a different but equally tasty earthy flavor.
• Salt (½ teaspoon or to taste): Salt enhances all the other flavors and brings out the natural sweetness of the broccoli. It’s essential. Any type works fine, including sea salt, kosher salt, or table salt.
• Chopped Broccoli Florets (4 cups or about 1 pound): Use bite-sized broccoli pieces, whether raw, steamed, or cooked. Make sure the florets are roughly the same size. Frozen broccoli is also okay – just thaw it completely and drain off extra water.
• Red Wine Vinegar (1 tablespoon): This adds brightness and cuts through the richness of the oil. Its sharp, tangy flavor wakes everything up. Apple cider vinegar or white wine vinegar can work just as well.
• Olive Oil (3 tablespoons): Olive oil coats the florets, helps the spices stick, and adds richness. You can also use avocado oil or any neutral cooking oil.

Essential Equipment You’ll Need

1. Large Mixing Bowl – For tossing broccoli with seasonings
2. Small Bowl – For mixing the spice blend
3. Sharp Knife – To cut the broccoli
4. Cutting Board – For prep work
5. Measuring Spoons – To measure spices accurately
6. Mixing Spoon or Hands – For combining everything together
7. Serving Dish – To present your broccoli

How to Make CAVA Fiery Broccoli

Step 1 | Prepare Your Broccoli

Start with fresh broccoli. Wash it under cold water and shake off excess water. Cut the broccoli into bite-sized florets.

Pat the florets dry with paper towels or a clean kitchen towel. Make sure they are completely dry. Set your prepared raw broccoli aside.

Step 2 | Make the Spice Blend

Measure out 2 teaspoons of Aleppo style pepper. Add 1 teaspoon of ground chipotle chilies. Add 1 teaspoon of dried oregano. Add ½ teaspoon of ground coriander. Add ½ teaspoon of salt.

Stir everything together in a small bowl. Mix until combined evenly.

Step 3 | Add Vinegar to Broccoli

Put your broccoli florets in the large mixing bowl. Pour 1 tablespoon of red wine vinegar over the broccoli.

Toss everything with your hands or a spoon. Make sure the vinegar coats the pieces. This takes about 30 seconds.

Step 4 | Add the Spice Mixture

Sprinkle all of the spices over the broccoli. Use your hands to toss and massage the spices into the broccoli.

The broccoli should look reddish from the peppers. Keep tossing until evenly distributed.

Step 5 | Drizzle with Olive Oil

Drizzle 3 tablespoons of olive oil over the seasoned broccoli. Toss everything one more time. Mix thoroughly so every floret is coated. The broccoli should look glossy. Keep mixing until everything is combined well.

Step 6 | Let It Rest and Serve

Let the broccoli sit for 5–10 minutes so the flavors can soak in. Taste a piece and adjust the seasoning if necessary. Transfer to a serving dish and enjoy the homemade Cava Fiery Broccoli Recipe with your favorite meal.

Chef Notes & Tips

• Best Flavor: Mix spices thoroughly with broccoli – every floret should be coated for maximum taste.
• Broccoli Prep: Works with raw (crunchy), steamed (soft), or boiled (tender). Ensure broccoli is dry before seasoning.
• Temperature: Room temperature or slightly warm broccoli mixes best. Cold or very hot broccoli affects oil and vinegar.
• Presentation: Arrange florets nicely on a plate. Garnish with olive oil or fresh herbs for a restaurant-quality look.
• Flavor Variations: Try garlic powder, red pepper flakes, sesame seeds, or lemon zest for different tastes and textures.

Storage & Make-Ahead Guide

CAVA Fiery Broccoli keeps well in the refrigerator for up to 3 days. Store in an airtight container to preserve flavor and crispness.

For longer storage, keep the broccoli and dressing separate, then mix before serving.

Reheating: This broccoli is best served cold or at room temperature. Reheating is not recommended as it may soften the broccoli.

Freezing: Freezing is not advised. Frozen broccoli loses its crisp texture and may become mushy when thawed.

What to serve with fiery broccoli

This spicy broccoli pairs well with many main dishes. It goes great with cava grilled chicken, baked fish, or roasted tofu. The Mediterranean flavors work especially well with lamb or beef dishes.

Try it with rice bowls, quinoa, or couscous. The bold spices complement mild grains perfectly.

It also works with pasta dishes. Some people serve it with flatbread or pita.

You can even add the broccoli into wraps or sandwiches. It works as a topping for pizza too.

CAVA Fiery Broccoli Recipe FAQs

1. Can I add other vegetables to this recipe?

Yes, bell peppers, cauliflower, or zucchini can be tossed with the same spice mix for variety. Adjust cooking time according to vegetable type.

2. Does red wine vinegar change the texture of the broccoli?

Red wine vinegar brings brightness and a small tender touch to the outer layer of the broccoli. It does not make the broccoli mushy. The oven heat keeps the inside firm and the edges crisp. The vinegar adds a spark that keeps the warm spices from feeling too heavy, and it blends into the oil and spice mix during roasting.

3. Can I roast the broccoli instead of serving it raw or steamed?

Yes! Roasting at 400°F (200°C) for 15–20 minutes gives the broccoli a crisp-tender texture and enhances the spice flavors. Make sure to toss halfway for even cooking.

4. Is it okay to use frozen broccoli for this recipe?

You can use frozen broccoli, but the result will be different. Frozen broccoli has a lot of water in it. When you roast it, it will let out that water. This means it will not get as crispy as fresh broccoli. It might become a bit soft. If you use frozen broccoli, do not thaw it first. Toss it in the sauce while it is still frozen.

5. Can I make this recipe vegan or gluten-free?

Yes, this recipe is naturally vegan and gluten-free, as it contains only vegetables, spices, oil, and vinegar. No substitutions are needed.

6. How spicy is this broccoli, and can I adjust it?

The recipe has moderate heat from Aleppo pepper and chipotle. You can reduce heat by using less chipotle or substitute Aleppo with paprika, or increase it with extra chili flakes.

Continue to Content

CAVA Fiery Broccoli Recipe

Yield: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Make the CAVA Fiery Broccoli Recipe in 10 minutes with smoky spices, tangy flavor, and crisp roasted florets just like the restaurant version.

Print

Ingredients

• Broccoli florets – 4 cups (about 1 pound), bite-sized
• Olive oil – 3 tablespoons
• Red wine vinegar – 1 tablespoon
• Aleppo style pepper – 2 teaspoons
• Ground chipotle chilies – 1 teaspoon
• Dried oregano – 1 teaspoon
• Ground coriander – ½ teaspoon
• Salt – ½ teaspoon (or to taste)

Instructions

1. Start with fresh broccoli. Wash it under cold water and shake off excess water. Cut the broccoli into bite-sized florets. Pat the florets dry with paper towels or a clean kitchen towel. Make sure they are completely dry. Set your prepared raw broccoli aside.
2. Measure out 2 teaspoons of Aleppo style pepper. Add 1 teaspoon of ground chipotle chilies. Add 1 teaspoon of dried oregano. Add ½ teaspoon of ground coriander. Add ½ teaspoon of salt. Stir everything together in a small bowl. Mix until combined evenly.
3. Put your broccoli florets in the large mixing bowl. Pour 1 tablespoon of red wine vinegar over the broccoli. Toss everything with your hands or a spoon. Make sure the vinegar coats the pieces. This takes about 30 seconds.
4. Sprinkle all of the spices over the broccoli. Use your hands to toss and massage the spices into the broccoli. Work the spices into all the nooks and crannies. The broccoli should look reddish from the peppers. Keep tossing until evenly distributed.
5. Drizzle 3 tablespoons of olive oil over the seasoned broccoli. Toss everything one more time. Mix thoroughly so every floret is coated. The broccoli should look glossy. Keep mixing until everything is combined well.
6. Let the broccoli sit for 5–10 minutes so the flavors can soak in. Taste a piece and adjust the seasoning if necessary. Transfer to a serving dish and enjoy with your favorite meal.

Nutrition Information:

Serving Size: (Per Serving – Approx.)
Amount Per Serving: Calories: 140Total Fat: 11gSaturated Fat: 1.5gSodium: 310mgCarbohydrates: 10gFiber: 4gSugar: 2gProtein: 3g

This CAVA Fiery Broccoli Recipe combines warm spices, bright vinegar, and fresh broccoli florets into one simple, flavorful dish.

It shows how much taste a basic green vegetable can carry when mixed with the right ingredients.

Give a try to this copycat recipe at home, and see how easily this bold, fresh mix can brighten your meals.