CAVA Fiery Broccoli Copycat: Roasting and Dressing Tips
Roasted broccoli, red wine vinegar, garlic, and red pepper flakes make a sharp, spicy side for grain bowls. This homemade CAVA-inspired version also includes Parmesan and optional honey. It is an independent adaptation, not a verified list of CAVA’s restaurant ingredients.
Ingredients
For roasting, use 1 large head of broccoli cut into bite-sized florets, 2 tablespoons olive oil, and salt to taste. For the dressing, use 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 minced garlic cloves, 1/4 cup grated Parmesan, 1 teaspoon red pepper flakes, and an optional teaspoon of honey.
Parmesan adds salt, so season the broccoli lightly at first. To make a milder batch, begin with less red pepper and add more after tasting. For a vegan version, omit the cheese and use maple syrup instead of honey if sweetness is needed; the result will differ from the original adaptation.
Roast the broccoli
Heat the oven to 425°F (220°C). Dry the washed broccoli well, toss with the roasting oil and salt, and spread it on a baking sheet in a single layer. Leave gaps between florets. Roast for about 20 minutes, turning halfway through, until the stalks are tender and the edges have browned.
Use the texture as well as the timer. Small florets may finish sooner, while thick stems may need longer. Cut large florets down through the stem to create flat surfaces that can brown against the pan.
Mix and add the dressing
Whisk the dressing oil, vinegar, garlic, Parmesan, pepper flakes, and optional honey. The cheese will leave small particles rather than dissolve into a perfectly smooth sauce.
Toss the cooked broccoli with a little dressing first, then add more as needed. A smaller head may not need the full batch. Serve extra dressing separately rather than letting it collect under the vegetables.
Why did the broccoli turn soft?
Water left on washed broccoli and a crowded pan encourage steaming. Dry the florets, use a large tray, and divide the batch between two trays when necessary.
Dressing also softens the crisp edges. For the best contrast, dress the broccoli close to serving. If making bowls ahead, store the broccoli and dressing separately.
Building a grain bowl
Add the broccoli to rice or quinoa with hummus, cucumber, and a protein of your choice. Taste before adding another salty or acidic sauce; the broccoli dressing already supplies both.
For more heat, add red pepper flakes gradually. For too much tang, use less dressing rather than adding a large amount of sugar. Plain grains or hummus can balance a strongly dressed serving.
Storage and reheating
Refrigerate broccoli and dressing in separate covered containers within 2 hours and use within 3 days. Keep the refrigerator at 40°F (4°C) or below.
Reheat broccoli on a baking sheet rather than in a deep bowl if you want to recover some browned texture. Add the cold dressing after reheating.
CAVA Fiery Broccoli Recipe
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil and salt. Spread in a single layer on a parchment-lined baking sheet. Avoid overcrowding to ensure crisp edges.
- Bake for 20 minutes, flipping halfway, until florets are tender with charred tips. This roasting step is key to the signature flavor in the CAVA fiery broccoli copycat recipe.
- In a bowl, whisk together 1/4 cup olive oil, red wine vinegar, minced garlic, Parmesan, red pepper flakes, and honey until smooth. Taste and adjust salt or vinegar as needed.
- Drizzle the dressing over roasted broccoli and toss to coat. Serve warm, at room temperature, or use as a topping for broccoli cavatelli, pasta bowls, or grilled broccoli recipes in the oven.
Notes
More bowl ideas
Pair it with Kilauea chicken or browse the recipe index.
