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Maple Harissa Cauliflower With Maple Tahini Sauce

If it feels like your salad is missing something, it might be this maple harissa cauliflower. The Tunisian hot sauce and Northeastern sweetener find common ground in the kitchen. Maple’s rich flavor balances the punch of harissa’s heat for a supercharged bite. Enjoy over greens or rice under a blanket of lemony tahini sauce and alongside vinegary pickles.



Prep time

5 minutes

Cook time

35 minutes


  • 1 pound cauliflower, about 1 head, cut into florets
  • 3 tablespoons maple syrup
  • 3 tablespoons harissa paste
  • 1/2 teaspoon salt

For the Sauce

  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt, plus more to taste
  • 2-4 tablespoons water, to thin


  1. Pre-heat oven to 425F. Line a rimmed baking sheet with parchment paper.
  2. Wash cauliflower florets and transfer to a medium mixing bowl. Pat dry with a cloth.
  3. Stir maple syrup, harissa paste, and salt together in a small bowl. Pour over the cauliflower and toss until all the cauliflower is coated.
  4. Bake cauliflower for 30-35 minutes.
  5. Meanwhile, make the dressing. In a small bowl combine the tahini, maple syrup, lemon juice, garlic and salt. Stir together with a fork. Add water a tablespoon at a time until the dressing thins out and is pourable. Taste and add more salt if needed.
  6. To assemble, add greens or rice to a bowl. Add cucumber, avocado, pickled red onions, and feta. Add the cauliflower on top and serve with the dressing.



12 oz Glass

12oz PET Squeeze Bottle

12 oz PET Squeeze Bottle

12 oz Squeeze Bottle

12 oz Squeeze Bottle


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