Roasted Cauliflower and Potatoes

Ingredients

• 2 Tbsp harissa paste or sauce
• 1 1/4 tsp salt
• 1 tsp pepper
• ½ tsp ground cumin
• 1 large head of cauliflower, cut into bite-sized pieces
• 1 ¼ lbs. Yukon gold potatoes, or small red potatoes, cut into 1” pieces (no need to peel)
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced into half moons
• ½ tsp grated lemon zest (about ½ lemon)
• 1 cup plain yogurt or vegan yogurt such as Kite unflavored
• 1 large garlic clove
• ½ to 1 cup fresh herbs (dill or parsley or mint or cilantro)
• ½ cup coarsely chopped, toasted salted almonds
• Lemon wedges
• Heat oven to 450 deg.
• Whisk together harissa, salt, pepper, cumin, and 4 Tbsp oil. Add cauliflower and potatoes and toss to combine.
• In another bowl, mix leeks, lemon zest, ¼ tsp salt, and 1 ½ tsp oil.
• Place cauliflower mixture on a cookie sheet in a single layer. Roast for 20 min. Stir and scatter leeks over them.
• Reduce temperature to 425 deg. Continue to roast for about 15-20 min, until potatoes are cooked and everything is golden brown and slightly crisped.
• Put yogurt in a small bowl (you can use an alternative plant-based yogurt like Kite unflavored), add grated yogurt, season with a pinch of salt and pepper, and stir.
• Spoon yogurt sauce over the veggies on the sheet pan, then add herbs and almonds. Drizzle with oil and squeeze a few lemon wedges on top. Serve immediately and put lemon wedges on the side.