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Is it just me, or does roasting vegetables until they're beautifully charred make them that much more delicious? To me, charred veggies scream summer. Think burgers fresh off the grill, corn slathered in butter, and a big platter of roasted vegetables that everyone wants to dig into. For this recipe, I wanted to bring together two of my favorite things: the smoky flavors of American BBQ and the bold, spicy flavors of Moroccan cooking.
Enter roasted artichokes and cauliflower with creamy harissa dip! If you haven't tried harissa before, it's a spicy paste made from chili peppers and spices that adds plenty of flavor without having to pile on a dozen different seasonings. Mixed into a creamy dip, it makes the perfect partner for tender artichokes and golden, roasted cauliflower seasoned with z'atar and lemon.
And because good food deserves good wine, I'm pairing this dish with Kendall-Jackson Vintner's Reserve Chardonnay. Its bright acidity helps balance the creamy harissa dip, while its rich fruit flavors work beautifully with the smoky, roasted vegetables. It's a fun appetizer to share with friends, whether you're firing up the grill for a summer get-together or just looking for a new way to enjoy your veggies. So, whatcha say? Shall we char? Let's do it!
What is Harissa, and What Does it Taste Like?
Harissa is a North African chili paste known for its smoky heat and bold, savory flavor. It's commonly made with roasted red peppers, chili peppers, garlic, olive oil, and spices like cumin and coriander. Recipes vary by region and cook, so some versions are hotter than others.
The flavor is a mix of smoky, spicy, earthy, and slightly tangy. It brings plenty of character to a dish without necessarily making it overwhelmingly hot. In this recipe, harissa is mixed into a creamy dip that softens its heat while letting those rich, spicy flavors shine. Harissa is also incredibly versatile. Stir it into marinades, spread it on sandwiches, mix it into yogurt or mayonnaise, or serve it alongside
How to Eat a Roasted Artichoke
If you've never eaten a whole artichoke before, don't let its spiky leaves intimidate you. Once roasted, the leaves soften, and the tender parts are perfect for dipping into that creamy harissa sauce.
- Start by pulling off an outer leaf, dip the base into the harissa dip, and use your teeth to scrape off the soft, fleshy part. The outer leaves can be a little tough, so you won't eat the whole thing. Just work your way toward the center, where the leaves become softer and more tender.
- Once you reach the heart, you're in for a treat. The artichoke heart is especially tender and meaty, making it delicious dipped in the leftover harissa sauce with a squeeze of fresh lemon.
Take your time and enjoy the process. Artichokes are made for sharing around the table.
Ingredients for Roasted Artichokes and Cauliflower
Here's what you'll need to make this roasted vegetable appetizer, from the fresh produce to the spices and ingredients for the homemade harissa dip.
For the roasted vegetables:
- Cauliflower: One head, cut into small florets for even roasting.
- Artichokes: Three whole artichokes, halved and roasted until the inner leaves are tender.
- Olive oil: Helps the vegetables roast and develop those delicious golden, charred edges.
- Za'atar: A Middle Eastern spice blend that adds earthy, herbal flavor to the cauliflower and artichokes.
- Lemon: Fresh lemon juice brightens the vegetables and helps keep the cut artichokes from browning.
- Salt and pepper: Bring all the flavors together.
For the creamy harissa dip:
- Egg: Forms the base of the homemade mayonnaise-style dip.
- Olive oil: Gives the dip its creamy texture.
- Apple cider vinegar and lemon juice: Add tang and balance the richness.
- Harissa paste: Brings smoky chili flavor and a welcome kick of heat.
- Salt and pepper: Season the dip to taste.
How to Make Roasted Artichokes and Cauliflower with Creamy Harissa Dip
The secret to this recipe is letting the vegetables develop those delicious roasted edges while keeping the artichokes tender enough to dip. The homemade harissa sauce comes together in just a few minutes, making this an easy appetizer with plenty of bold flavor.
1. Season the vegetables
Toss the cauliflower florets with olive oil, za'atar, lemon juice, salt, and pepper until evenly coated. Halve the artichokes lengthwise and rub the cut sides with lemon to keep them from browning.
2. Roast until tender
Spread the cauliflower on a baking sheet and roast until golden around the edges. Season the artichokes with the leftover spices, cover them with foil, and roast until the inner leaves are tender.
3. Blend the harissa dip
Blend the egg while slowly adding olive oil to create a creamy, mayonnaise-style base. Mix in the apple cider vinegar, lemon juice, and harissa paste, then season with salt and pepper to taste.
4. Plate and serve
Arrange the roasted vegetables on a platter with the creamy harissa dip, fresh cilantro, and lemon wedges. Serve warm and enjoy dipping the tender artichoke leaves and roasted cauliflower into the spicy sauce.
Roasted Artichoke and Cauliflower with Creamy Harissa Dip Recipe
Recipe Type:
Side Dish
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
4
Ingredients
- 1 head of cauliflower
- 3 whole artichokes
- 2 tablespoons olive oil
- 3 tablespoons z'atar spice (*if you can't find it, see note below)
- Juice of 1 lemon
- 1 whole large egg
- ½-3/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon harissa paste (available in the international food aisle of your grocery store or specialty store)
- Salt and pepper to taste
Instructions
- Start by roasting the veggies: preheat the oven at 400F and line 2 baking sheets with parchment paper. Trim the cauliflower and cut it into small florets. Place florets in a bowl and add the 2 tablespoons of olive oil, z'atar, and lemon juice. Season with salt and pepper and toss to evenly coat them. Place florets in baking sheet and bake for 15 minutes. Set aside
- Now cut the artichokes in half, and rub them with a lemon to prevent them from browning. Rub the leftover spices in the cauliflower bowl (whatever's left) onto the inside of the artichoke. Place them on a baking sheet, cover with aluminum foil and bake for 25-30 minutes until you pull a leave and the inside "fleshy" part is tender. Set aside.
- To make the dip: place the whole egg in a blender or food processor, turn it on in low speed and slowly start to pour the ½ cup of olive oil (you're basically making a mayo), stop when it looks thick and creamy, add more oil if needed. With the blender or processor still going add the apple cider vinegar and lemon juice, once they are incorporated, add harissa, salt and pepper, and mix again. Taste and adjust seasoning if needed.
- Plate the cauliflower and artichoke on a platter and serve with a side of harissa dip. You can garnish with cilantro and some extra lemon wedges. That's it! So tasty!
What to Serve with Roasted Artichokes and Cauliflower
Roasted artichokes and cauliflower with creamy harissa dip are a great start to a Mediterranean-inspired meal or a backyard dinner with friends. The smoky vegetables and spicy, creamy dip pair especially well with grilled meats, fresh salads, and dishes with plenty of lemon and herbs.
Looking to build out your menu? Try these recipes from the Kendall-Jackson blog:
- Lemon-Chicken Kebabs with Moroccan Herb Sauce: The citrus-marinated chicken and aromatic herb sauce echo the North African flavors of the harissa dip, making this a natural choice for a coordinated meal.
- Grilled Eggplant and Tomatoes: Add another smoky vegetable dish to the table. Grilled eggplant, juicy tomatoes, fresh basil, and a bright vinaigrette complement the roasted cauliflower and artichokes.
- Heirloom Tomato and Mozzarella Salad: For something fresh and cooling alongside the spicy dip, this tomato and mozzarella salad brings juicy tomatoes, creamy cheese, and a refreshing contrast.
Pairing Roasted Artichoke with Wine
Roasted artichokes and cauliflower with creamy harissa dip pair beautifully with wines that balance the vegetables' smoky, roasted flavors and the dip's rich texture and spice. Kendall-Jackson Vintner's Reserve Chardonnay is a natural choice. Its ripe tropical fruit, citrus, and hints of vanilla complement the roasted vegetables, while its bright acidity helps balance the creamy dip.
Prefer red wine? Try Kendall-Jackson Vintner's Reserve Pinot Noir. Bright cherry and berry flavors, subtle earthy notes, and gentle spice work well with the charred edges of the vegetables and the bold flavors of the harissa. Its lighter body also lets the vegetables shine rather than overpowering them.
These are just two options from the Kendall-Jackson portfolio, which offers a range of wines for everything from casual appetizers to more elaborate meals. Whether you gravitate toward Chardonnay, Pinot Noir, or another varietal, there's a K-J wine to bring to the table. The best pairing is the one you enjoy sharing.
FAQs
What does harissa taste like?
Harissa has a smoky, spicy, and slightly earthy flavor, usually with notes of garlic and warm spices. Its heat level varies depending on the brand and ingredients, but mixing it into a creamy dip helps balance the spice while keeping its bold flavor.
Can you make roasted artichokes and cauliflower ahead of time?
You can prep the vegetables ahead by washing and cutting them, then storing them in the refrigerator until you're ready to cook. For the best texture, roast them shortly before serving and prepare the harissa dip in advance so the flavors have time to come together.
What can you use instead of za'atar?
If you can't find za'atar, you can make a simple substitute using dried thyme, oregano, sesame seeds, and a little sumac. If you don't have sumac, a squeeze of lemon can help provide a similar tangy note.
How do you eat a roasted artichoke?
Pull off an outer leaf, dip the base into the harissa sauce, and scrape the tender flesh off with your teeth. Continue working toward the center, where the leaves become softer. The artichoke heart is especially tender and delicious with a little extra dip.
What wine pairs well with roasted artichokes and cauliflower?
Kendall-Jackson Vintner's Reserve Chardonnay is a great choice, with bright acidity and ripe fruit flavors that complement the smoky vegetables and creamy harissa dip. If you prefer red wine, Pinot Noir offers bright berry flavors and subtle earthy notes that pair nicely with the roasted vegetables.
