Broccoli with Harissa Butter and Lemon Bulgur

Two textures from one stalk

Broccoli here is more than just a row of florets on a baking sheet. The florets are generously tossed with harissa butter and develop dark, roasted edges in the oven. Slice the stalk thinly so it cooks through while keeping a slightly firmer bite. First peel the tough outer layer from a thick stalk; underneath is mild, juicy flesh that would be a shame to throw away. Cut the florets to roughly the same size so they cook more evenly.

Harissa varies in heat and saltiness from brand to brand. Taste a little before mixing it with the butter, and use slightly less if your harissa is especially hot. The butter coats the broccoli with the paste and helps the edges brown, while the heat of the oven evaporates moisture. Use a roomy baking sheet and spread everything out: a crowded, tightly packed sheet is more likely to steam than roast. The butter may darken in spots; take the broccoli out of the oven once the edges are deep golden brown, before they start to smell bitter.

Medium-grain bulgur makes a soft, slightly nutty base and absorbs lemon juice well. Follow the package directions if they differ; some varieties need to be boiled, while others are simply soaked. Fluff the bulgur with a fork after cooking and stir in the lemon while it’s still warm, so the flavor spreads through it. For a gentler citrus flavor, use less juice but still add the zest. Finely chopped parsley brings a fresh, green flavor that doesn’t overpower the spiced butter.

The yogurt sauce makes the plate fresh and creamy. Greek yogurt is thick enough to sit under the broccoli as a sauce; stir in a little water if you’d prefer it pourable. You can also use plant-based yogurt, preferably an unsweetened variety with a rich texture. Toast the almonds briefly in a dry frying pan so they stay crunchy and their nutty flavor comes through more strongly. Keep them moving and remove them from the pan as soon as they turn lightly golden.

Serve the bulgur warm with the broccoli on top, so some of the harissa butter seeps into the grains, and spoon the yogurt sauce alongside or over it. Add the almonds and parsley at the very end for contrast in texture and color. This dish is meant to be a complete meal; if you’d like to serve something alongside it, choose a simple green salad with a sharp dressing. Refrigerate leftovers, covered, within two hours and eat them within two days. Reheat the bulgur and broccoli until piping hot; add the yogurt sauce and almonds afterward.