This is a meatless riff on one of my all-time favorite sheet pan dinners: a spicy harissa-slathered chicken loaded with lemony leeks, crispy potatoes, and a salty, garlicky yogurt topping. Here, roasted cauliflower stands in for the poultry, and almonds are tossed in for crunch. Added bonus: without the chicken, this lively, highly festive meal comes together in a flash.



  • 2 tablespoons harissa paste or sauce 

  • 1½ teaspoons fine sea salt, divided, plus more to taste 

    WNK-Dinner in one bookcover Dinner in One: Exceptional & Easy One-Pan Meals Melissa Clark
  • ½ teaspoon freshly ground black pepper, plus more as needed 

  • ½ teaspoon ground cumin 

  • 5½ tablespoons extra-virgin olive oil, divided, plus more as needed 

  • 1 large head of cauliflower (about 2 pounds), trimmed and cut into bite-size pieces 

  • 1¼ pounds Yukon Gold potatoes, cut into 1-inch chunks 

  • 2 leeks, white and light green parts, halved lengthwise and thinly sliced into half moons 

  • ½ teaspoon finely grated lemon zest (from ½ lemon) 

  • 1 cup plain yogurt (if using Greek yogurt, thin it down with a little milk until pourable) 

  • 1 fat garlic clove 

  • 1 cup mixed soft fresh herbs, such as dill, parsley, mint, or cilantro, torn 

  • ½ cup coarsely chopped toasted, salted almonds 

  • Lemon wedges, as needed 


1. Heat the oven to 450ºF. 

2. In a large bowl, whisk together the harissa, 1¼ teaspoons of the salt, pepper, cumin, and 4 tablespoons of the oil. Add the cauliflower and potatoes and toss to combine. 3. In a medium bowl, mix together the leeks, lemon zest, the remaining ¼ teaspoon salt, and the remaining 1½ tablespoons oil. 

4. On a large rimmed sheet pan, arrange the cauliflower and potatoes in a single layer. Roast for 20 minutes. Stir the vegetables and scatter the leeks over them. 

5. Reduce the oven temperature to 425ºF. Continue to roast until the potatoes are cooked through and everything is golden and slightly crisped, 15 to 20 minutes longer. 

6. While the veggies cook, place the yogurt in a small bowl. Grate or use a press to press the garlic into the yogurt and season with a pinch each of salt and pepper. Stir well. 

7. Spoon the yogurt sauce over the vegetables on the sheet pan. Then scatter the herbs and almonds over everything. Drizzle with oil and a few squeezes from a lemon wedge or two and serve at once, with remaining lemon wedges on the side. 


Use a nondairy yogurt instead of the regular yogurt. Nutbased varieties (cashew or almond) go nicely with the flavors here, but any kind you have is totally fine. 

“Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright ©2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House.”

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