Oh boy, I’ve been harissa’ing the crap out of my food right now. Once I open that little can of spicy Moroccan heaven I can’t stop smearing it on everything. This time though, I took the smoky factor up a notch by roasting a bunch of cauliflower and artichokes with z’atar and lemon, then dipped it all in creamy harissa sauce. Y-U-M.
Obvi, you need some boozy goosy to pair up this smoky meal so I created the recipe with the folks of Kendall-Jackson.
Get the full scoop over at their blog, enjoy, now go get charred!
Recipe created in collaboration with KJ Wines. All views my own. Word