Roasted Cauliflower and Potatoes
Roasted Cauliflower and Potatoes
This recipe is adapted from Melissa Clark of the NY Times and is on my sure-to-please list. It can be made vegan using a non-flavored plant yogurt such as Kite.
Total Time
40 min
Servings
2 servings
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
Instructions
- 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.