Harissa Cauliflower

by: Chef Allysa Adamson

Compatible Wolf Appliances:


Roasting cruciferous vegetables, such as cauliflower, at a high temperature is a great way to bring out their rich flavor. Roasting them at high temperatures brings the sugars to the surface and caramelizes them. This cauliflower recipe is extra special and addicting with the addition of spicy harissa and sweet, smoky maple syrup. With the creamy tahini sauce, a wonderful pairing of flavors is achieved as the heat and sweet flavors play off of each other delightfully.

Prep Time
Cook Time




  • 1 head cauliflower, chopped into large florets
  • 2 tablespoons olive oil
  • 2 tablespoons harissa
  • 2 tablespoons maple syrup
  • 2 tablespoons sherry vinegar
  • Kosher salt
  • 1/4 cup tahini
  • 1/4 cup full fat Greek yogurt
  • 1/4 cup lime juice
  • 1/4 cup cilantro, roughly chopped
  • 3 scallions, sliced on the bias
  • 1/2 tablespoon toasted sesame seeds


Preheat the Wolf Convection Oven to 450°F on Convection Mode and place 2 sheet pans in the Wolf Convection Oven while preheating. In a large bowl, gently toss cauliflower, oil, harissa, maple syrup, and salt. Arrange on the preheated pans so that the cauliflower is spread out without any overlap. Roast until tender and golden brown, about 20 minutes, tossing halfway through cooking. Remove from the Wolf Convection Oven and toss with sherry vinegar.

While the cauliflower is cooking, whisk together the tahini, Greek yogurt, and lime juice. Season with salt.

To serve, spread the tahini mixture onto a platter. Place the cauliflower over the tahini, and top with cilantro, scallions, and sesame seeds.