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CAVA Fiery Broccoli Recipe

CAVA Fiery Broccoli Recipe

An independent CAVA-inspired roasted broccoli adaptation with vinegar, garlic, Parmesan, and red pepper flakes. These ingredients are not a verified restaurant formula.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: dinner, Lunch
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1  large head Broccoli florets
  • 2 tbsp Olive oil (roasting)
  • To taste - Salt
  • 1/4  cup Olive oil (dressing)
  • 2 tbsp Red wine vinegar
  • 2 cloves, minced Garlic
  • 1/4 cup, grated Parmesan cheese
  • 1 tsp Red pepper flakes
  • 1 tsp  Honey

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Knife

Method
 

Step 1: Prepare the Broccoli
  1. 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.
    Prepare the Broccoli
Step 2: Roast the Broccoli
  1. 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.
    Roast the Broccoli
Step 3: Make the Fiery Dressing
  1. 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.
    Make the Fiery Dressing
Step 4: Combine & Serve
  1. 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.
    Combine & Serve

Notes

Dry broccoli thoroughly and avoid crowding the tray. Add dressing gradually; a small head may not need it all. Refrigerate broccoli and dressing separately within 2 hours, at 40°F (4°C) or below, and use within 3 days.