Roasted Cauliflower and Potatoes with Harissa, Yogurt, and Toasted Almonds

1. Preheat Oven and Prepare Vegetables

Preheat your oven to 450ºF. In a large bowl, whisk together harissa paste, 1¼ teaspoons of salt, ½ teaspoon of black pepper, cumin, and 4 tablespoons of olive oil until well combined. Add the cauliflower pieces and Yukon Gold potatoes, tossing to coat evenly.

2. Prepare Leeks

In a separate medium bowl, mix the sliced leeks with lemon zest, ¼ teaspoon of salt, and 1½ tablespoons of olive oil. Set this aside.

3. Roast Vegetables

Spread the cauliflower and potatoes in a single layer on a sheet pan and roast for 20 minutes at 450ºF. Then, stir in the leeks, reduce the oven temperature to 425ºF, and continue roasting for another 15-20 minutes.

4. Prepare Yogurt Sauce

While the vegetables are roasting, combine the plain yogurt with grated garlic, a pinch of salt, and pepper to taste. Thin out with water or milk if necessary.

5. Assemble and Serve

Once the vegetables are roasted, spoon the yogurt sauce over them, then top with torn fresh herbs and chopped toasted almonds. Drizzle with more olive oil and serve with lemon wedges.