Beer-Battered Harissa Cauliflower Wings with Za’atar Yogurt Dipping Sauce

¼ cup Harissa

1 Tbsp honey

¾ cup all purpose flour

1 tsp salt

½ tsp black pepper

2 tsp garlic powder

1 tsp paprika

¾ cup lager beer

1 whole cauliflower, broken into florets

1 cup plain Greek yogurt

¼ cup water

2 tsp salt

1 tsp za’atar

1 tsp extra virgin olive oil

Preheat oven to 400 degrees F and line a baking sheet with parchment. Combine honey and harissa in a medium mixing bowl and set aside.

Combine flour, salt, pepper, garlic powder, paprika, and beer in a bowl. Whisk until well incorporated. Toss Cauliflower florets in batter making sure that all the florets are coated well. You may have to do this in batches to ensure an even coating. Set battered cauliflower florets on a lined sheet pan.

Bake wings in the oven for 20 minutes, flip and cook an additional 10-15 minutes (if you have oil spray, spray the wings when you flip them to get the extra crispy).

In the meantime, make the sauce. Combine Greek yogurt, water, and salt in a small bowl. Add za’atar spice and whisk well. Transfer sauce to serving bowl and drizzle surface with olive oil and another sprinkle of za’atar. When wings are out of the oven, toss in the honey/harissa mixture until well coated. Serve alongside yogurt sauce.


Yield: 6 servings