CAVA Fiery Broccoli Recipe

Make crispy, charred roasted broccoli inspired by CAVA at home with olive oil, melted butter, garlic powder, dried oregano, and spicy paprika.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Side Dish

Cuisine: Mediterranean

Calories: 179

Ingredients Equipment Method Notes

Ingredients

1.5 lbs fresh broccoli florets 680 g, cut into bite-size pieces
3 tbsp California Olive Ranch extra virgin olive oil 45 ml
1 tbsp Kerrygold melted butter 14 g
1 tsp McCormick garlic powder 3 g
1 tsp onion powder 2.4 g
0.5 tsp dried oregano 0.5 g
0.5 tsp dried basil 0.5 g
0.5 tsp sweet paprika 1.1 g
0.5 tsp Diamond Crystal fine salt 3 g
0.25 tsp coarse black pepper 0.6 g

Equipment

Large rimmed baking sheet Fits florets in single layer
Large glass mixing bowl Tosses vegetables with oil
Small spice bowl Blends dry seasonings
Chef knife and cutting board Trims florets into bite sizes
Wide metal spatula Flips hot vegetables

Method

Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) and coat a large rimmed baking sheet with non-stick cooking spray.
Place the bite-size broccoli florets into a large bowl, drizzle with olive oil and melted butter, and toss until evenly coated.
Mix garlic powder, onion powder, oregano, basil, paprika, fine salt, and black pepper in a small bowl, then toss half of the spices over the broccoli.
Add the remaining spices, toss again to coat every crevice, and spread the florets onto the baking sheet in a single flat layer.
Roast for twelve to fifteen minutes, stirring halfway through, and broil for the final two minutes until the edges are crispy and charred.

Notes

Always pat broccoli florets completely dry before coating with oil. Excess moisture steams the greens and prevents crispy browning. For maximum charred edges, run the oven broiler during the last two minutes of cooking.