Cava Fiery Broccoli Recipe

I have always loved experimenting with new recipes, and over time, my kitchen experiments have led to some surprisingly tasty dishes.

One of my favorites is this homemade version of Cava’s Fiery Broccoli. I came up with this copycat recipe after falling in love with the original at the restaurant-it had such a bold flavor that I just had to recreate it at home.

You know that feeling when you grab a bowl from Cava, piling it high with all those yummy toppings? I do it all the time.

And honestly, one thing I always scoop extra of is their Fiery Broccoli. That little kick, that smoky flavor mixed with the fresh crunch… it just makes the whole bowl sing!

So if you’re like me and can’t get enough of that spicy, charred goodness, this Cava Fiery Broccoli recipe is definitely worth trying.

It’s quick, super simple, and brings that same delicious heat right to your kitchen-no takeout run required.

What You Will Love About Cava Fiery Broccoli Recipe

This Cava Fiery Broccoli Recipe is one of those dishes that makes eating veggies something you’ll actually look forward to.

Every bite brings bold flavor-there’s a gentle heat from the Aleppo pepper, a smoky kick from the chipotle, and a tangy pop from the red wine vinegar.

The broccoli stays crisp, not soft or mushy, and the olive oil helps all the spices stick just right.

You’ll love how fast it comes together-just around 15 minutes from start to finish. That makes it perfect for busy weeknights when you want something quick but still tasty.

This recipe works great with many meals. You can serve it as a side, toss it into grain bowls, or even enjoy it cold straight from the fridge.

It’s flexible, full of flavor, and easy to make part of your regular meals.

Cava Fiery Broccoli Ingredients

• 4 cups chopped broccoli florets: Fresh broccoli gives a nice crunch and holds the spices well. I chop it into small, bite-sized pieces so it cooks evenly and soaks up all the flavors. Look for bright green florets with tight buds for the best texture.
• 1 teaspoon Aleppo-style pepper: This gives a mild, fruity heat. It’s not as intense as regular chili flakes, but it adds a unique warmth.
• ½ teaspoon ground chipotle chili powder: This brings smoky, spicy depth. It’s made from dried, smoked jalapeños, so it adds a barbecue-like vibe.
• ½ teaspoon dried oregano: I use dried because it brings a herby, earthy taste.
• ½ teaspoon ground coriander: This adds a slight citrusy, nutty flavor. It balances the heat and makes the dish feel fresh.
• ½ teaspoon salt: Salt brings out all the flavors. I use regular table salt, but you can use sea salt if you prefer.
• 2 tablespoons red wine vinegar: Gives a tangy kick and helps soften the broccoli just a bit.
• 2 tablespoons olive oil: Olive oil coats everything, helping the spices stick to the broccoli. It also adds a smooth, rich taste. I use extra virgin for the best flavor.

Helpful Swaps

1. Broccoli: If you don’t have fresh broccoli, frozen works too. Just thaw it and pat it dry before using.
2. Aleppo Pepper: Crushed red pepper or smoked paprika can be used if you can’t find Aleppo. Start with less and add more if you like it spicier.
3. Chipotle Powder: If you don’t have chipotle, regular chili powder or smoked paprika can add some heat and smokiness.
4. Red Wine Vinegar: Apple cider vinegar or lemon juice can be swapped in for a different tang.
5. Olive Oil: Any mild oil, like avocado or canola, can work if you’re out of olive oil.

Required Kitchen Tools

You don’t need any special gear for this. Just a few basic things:

1. Large mixing bowl – To toss everything together.
2. Small bowl – For mixing your spices before adding them to the broccoli.
3. Measuring spoons – So you get the balance just right.
4. Knife and cutting board – To chop up your broccoli.
5. Spoon or tongs – To mix everything evenly.
6. Serving bowl – For showing off your fiery broccoli when it’s done.

How To Make Cava Fiery Broccoli

Step 1 | Chop the Broccoli

Wash the broccoli and cut it into small, bite-sized pieces. Smaller pieces soak up the spices better.

Step 2 | Mix the Spices

In a small bowl, combine 1 teaspoon Aleppo pepper, ½ teaspoon chipotle chili powder, ½ teaspoon dried oregano, ½ teaspoon ground coriander, and ½ teaspoon salt. Stir them together until evenly mixed.

Step 3 | Prep the Broccoli

Place the chopped broccoli in a large mixing bowl. Make sure it’s dry so the spices and oil stick well. If it’s wet, gently pat it dry with a paper towel.

Step 4 | Add the Spices

Sprinkle the spice mixture evenly over the broccoli, making sure all pieces get a little seasoning.

Step 5 | Pour the Vinegar

Add 2 tablespoons of red wine vinegar to the bowl. It might sizzle a bit when it hits the spices-this is normal and helps the flavor soak in.

Step 6 | Drizzle the Oil

Pour 2 tablespoons of olive oil over the broccoli. The oil helps the spices stick and adds a rich, smooth taste.

Step 7 | Toss It All Together

Use a spoon or tongs to toss the broccoli thoroughly. Keep mixing until the broccoli is fully coated with spices, vinegar, and oil, and the florets darken slightly.

Step 8 | Check the Flavor

Taste a small piece. If needed, adjust with a pinch more salt or spice depending on your preference.

Step 9 | Serve or Store

Your Cava Fiery Broccoli is ready! Serve it fresh as a spicy side dish, or refrigerate it for later. It also tastes great when served cold!

Recipe Perfection Tips

• Dry is Key: Patting the broccoli dry helps the oil and spices stick like glue.
• Spice Control: Start with the amounts given. You can always add more heat after tasting, but you can’t take it out! Remember, Aleppo is milder than regular chili flakes.
• Rest for Flavor: Letting it sit for 15-30 minutes in the fridge before serving lets the flavors soak in deeper. Overnight is great too!
• Size Matters: Smaller pieces = more flavor coating per bite. Don’t chop them huge.
• Taste as You Go: That quick taste test before serving is the best way to make sure it’s perfect for you.

How To Serve This Copycat Cava Fiery Broccoli

I pile this spicy broccoli on everything! At Cava, they load it onto grain bowls-try it with rice, quinoa, or lentils.

For dinner, I pair it with grilled chicken or salmon. It’s killer in wraps too (hummus + broccoli = yes!). Lunch hack? Toss it into salads for instant zing.

My kids love it as a snack with carrot sticks and ranch dip. Want to impress guests? Add feta cheese or toasted almonds on top.

Seriously, it’s so versatile. I even mix leftovers into scrambled eggs.

Make Ahead & Storage Tips

This broccoli is perfect for making ahead. Once you mix it up, you can store it in an airtight container in the fridge for up to 4 days. The flavor actually gets deeper as it sits, so I often make it the night before.

If you want to freeze it, I recommend lightly steaming the broccoli first, letting it cool, then mixing in the seasonings before freezing.

Store it in a freezer-safe bag or container for up to 1 month. Let it thaw in the fridge and toss again before eating.

To reheat, you can warm it up in a skillet with a splash of olive oil or enjoy it cold.

Cava Fiery Broccoli Recipe FAQs

1. What’s Aleppo pepper, and where do I get it?

Aleppo pepper is a chili from Syria. It’s got a mild, fruity heat-not too crazy. You can find it at spice stores or online. If you can’t get it, use crushed red pepper flakes, but only half as much since they’re stronger.

2. Can I bake or roast the broccoli instead of serving raw?

Yes, you can roast it. Just coat the broccoli with the spice mix and oil, then bake at 400°F for 15-20 minutes until slightly crispy. It gives a different texture but still tastes amazing.

3. Why does my broccoli seem watery after mixing?

This usually happens when the broccoli isn’t fully dry before adding oil and vinegar, or if it sits too long-especially if it was frozen and thawed. Moisture releases and can dilute the flavors.

To avoid this, always pat broccoli dry after washing, and mix just before serving. If it still gets watery, simply drain the excess liquid before serving.

4. How do I know when the broccoli is cooked to perfection?

Perfectly cooked broccoli should be slightly crisp but tender enough to absorb the spices. Taste a piece before serving-it should have a gentle crunch with a soft bite.

Too crunchy? Let it sit a bit longer with the seasoning. Too soft? Mix and rest for a shorter time next time.

5. Can I serve this dish warm, or is it meant to be eaten cold?

You can serve it warm, cold, or at room temperature-it’s delicious either way. Warm brings out the spices, while chilling deepens the flavor. It’s great fresh or after resting in the fridge, making it perfect for meals or snacks anytime.

This Cava Fiery Broccoli Recipe became my go-to side dish-it’s fast, delicious, and packed with that smoky-spicy joy I love. Once you try it, you’ll never let boring broccoli ruin dinner again.

Did you make this recipe? Please leave a ⭐ rating and review!