Spicy roasted harissa broccoli served on warm flatbreads with yogurt, lemon, and cilantro for a quick dinner.
# What You'll Need:
→ Vegetables
01 - 2 large heads broccoli, cut into florets
→ Sauce & Flavor
02 - 3 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - 1 lemon, cut into wedges
→ Bread
05 - 4 large flatbreads such as naan or pita
→ Garnish
06 - 3.5 ounces Greek yogurt
07 - 1 small bunch fresh cilantro, chopped
# How to Make It:
01 - Preheat the oven to 425°F
02 - On a large baking sheet, toss the broccoli florets with harissa paste and olive oil until well coated
03 - Spread the broccoli in a single layer and roast for 18 to 20 minutes, turning once halfway through, until the edges are crisp and slightly charred
04 - In the final 5 minutes of roasting, place the flatbreads on a lower oven rack or directly on the rack to warm through
05 - Remove broccoli and flatbreads from the oven
06 - Pile the harissa broccoli onto the flatbreads and squeeze lemon wedges over the top
07 - Add dollops of Greek yogurt and sprinkle with cilantro if desired
08 - Serve immediately while flatbreads are still warm
