✔ Updated · new copycat recipe with step photos
This copycat Cava fiery broccoli is spicy, garlicky roasted broccoli with crispy charred tips and a squeeze of lemon. Thirty minutes, one sheet pan, and it disappears fast.
How Do You Make Cava Fiery Broccoli at Home? (Quick Answer)
Heat a sheet pan in a 425°F oven. Toss broccoli florets with olive oil, a teaspoon of chili flakes, garlic powder, smoked paprika, salt and pepper. Spread them flat side down on the hot pan and roast for 18 to 20 minutes, flipping once, until the tips are charred and crisp. Finish with lemon juice and another pinch of chili flakes.
At a glance
The one tip that matters: Preheat the sheet pan. Broccoli that hits a hot pan starts browning right away instead of steaming, which is how you get those crispy charred tips.
Why You'll Love This Fiery Broccoli
- Crispy charred tips the best part, and you get loads of them.
- Real heat chili flakes, smoked paprika and an optional spoon of harissa.
- One sheet pan and 30 minutes from start to finish.
- Great hot or cold it works on bowls straight from the fridge.
- Even broccoli skeptics go back for seconds of this one.
What Is Cava Fiery Broccoli?
Fiery broccoli is one of the toppings you can add to any bowl or pita on Cava's menu, and it shows up in several of the chain's chef-curated bowls. It's spicy roasted broccoli with charred edges, and it's the topping I always add.
Cava doesn't share its recipe, so the amounts here are mine. My test for any copycat: does it taste like the original, and is there a trick that makes it easier? The preheated pan is the trick.
Ingredient Notes
Exact amounts are in the recipe card below.
- Broccoli crowns: about 2 medium heads. Crowns have less stalk to trim.
- Olive oil: enough to coat every floret; dry broccoli burns instead of crisping.
- Chili flakes: the fire. Aleppo pepper is a milder, fruitier swap.
- Garlic powder: fresh garlic burns at 425°F, so powder is better here.
- Smoked paprika: adds color and a gentle smoky depth.
- Lemon juice: added after roasting for brightness.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Hot pan, hot oven. Preheating the sheet pan gives you browning from the first second. It's the trick I use for every roasted vegetable now.
- Dry florets roast, wet florets steam. If you rinse the broccoli, spin or pat it really dry before oiling.
- Give them space. A crowded pan steams. Use two pans if you need to; I always do when I double it.
- Cut flat sides. Slicing big florets in half gives each one a flat side that sears against the pan and gets gorgeously brown.
- Use the stems. Peel the thick stalks, slice them into coins and roast them with the florets. They taste sweet and nutty.
- Add the lemon at the end. Acid before roasting stops the browning. A squeeze at the end makes it pop.
- Want it extra fiery? Toss the hot broccoli with a teaspoon of harissa or chili crisp. My husband says it's the only way he eats broccoli.
Copycat Cava Fiery Broccoli
4
servings10
minutes20
minutes140
kcal30
minutesSpicy roasted broccoli inspired by Cava’s Fiery Broccoli: florets tossed with olive oil, chili flakes, garlic powder, smoked paprika and salt, roasted at 425°F on a preheated pan until charred at the tips, then finished with lemon and extra chili.
Ingredients
- For the Broccoli
1 1/2 pounds broccoli crowns, cut into florets with flat sides
3 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper flakes, plus more to finish
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
- To Finish
1 tablespoon fresh lemon juice
1 teaspoon harissa or chili crisp (optional, for extra fire)
Directions
- Put a large rimmed sheet pan in the oven and heat it to 425°F. Cut the broccoli into florets, slicing larger ones in half so each has a flat side.
- Dry the florets well, then toss them in a big bowl with the olive oil, chili flakes, garlic powder, smoked paprika, salt and pepper until every piece is coated.
- Carefully spread the broccoli on the hot pan, flat sides down, in a single layer with space between the pieces.
- Roast for 18 to 20 minutes, flipping once halfway, until the stems are tender and the tips are deeply charred and crisp.
- Toss with the lemon juice, the harissa if using, and another pinch of chili flakes. Taste for salt and serve hot or at room temperature.
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Oven vs Air Fryer vs Skillet
All three give you charred, spicy broccoli.
| Method | Heat | Time | Notes |
|---|---|---|---|
| Oven, preheated pan | 425°F | 18 to 20 min | Best for a crowd |
| Air fryer | 380°F | 8 to 10 min | Fastest, small batches |
| Cast-iron skillet | Medium-high | 8 to 10 min, covered for 2 | Great char, stovetop only |
How to Use Fiery Broccoli
- In a chicken bowl: with my copycat Cava chicken, rice, crazy feta and a drizzle of Cava-style garlic dressing.
- In a falafel bowl: next to homemade Cava falafel with a spoon of skhug if you really like heat.
- As a side: with roast chicken, salmon or steak.
- In soup: a handful of charred florets on top of my Panera broccoli cheddar soup adds crunch and a little kick.
Storing and Reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven or the air fryer for 4 to 5 minutes to bring back some crunch.
I don't freeze roasted broccoli; it turns soft and watery when thawed.
More Cava Copycats
Fiery broccoli is one of the toppings in my Cava copycat recipes collection. Find more restaurant favorites in our copycat recipes roundup.
Frequently Asked Questions
What is Cava fiery broccoli?
Fiery broccoli is one of the toppings you can add to bowls and pitas at Cava, a spicy roasted broccoli. This copycat roasts florets with olive oil, chili flakes, garlic and smoked paprika until charred, then finishes them with lemon.
Is Cava fiery broccoli spicy?
It has a noticeable but friendly heat. At home, start with 1/2 teaspoon of chili flakes for mild, use 1 teaspoon for medium, and add harissa or chili crisp at the end if you want it fiery.
How do you get roasted broccoli crispy?
Dry the florets well, preheat the sheet pan, roast at 425°F, give the pieces space, and cut them so each has a flat side touching the pan. Don't add lemon until the end.
Can I make fiery broccoli in an air fryer?
Yes. Toss as directed and air fry at 380°F for 8 to 10 minutes, shaking the basket halfway, until charred at the tips. Work in batches so the basket isn't crowded.
Can I use frozen broccoli?
You can, but it won't get as crispy. Roast it straight from frozen at 450°F on a preheated pan for 20 to 25 minutes, and don't thaw it first or it goes soggy.
How long does roasted broccoli last?
Up to 4 days in an airtight container in the fridge. Reheat in a hot oven or air fryer for a few minutes to bring back some crunch, or eat it cold in bowls.
What goes with fiery broccoli?
Grilled chicken, falafel, salmon, rice bowls and grain salads. It's also great tossed with pasta, olive oil and Parmesan.
