Harissa Cauliflower with Leeks, Potatoes, and Yogurt

Originally written for chicken, I substituted cauliflower for a hearty vegetarian option. Both work, although the chicken is now one of our favorite dinners. Don't skip the yogurt sauce, especially if you've got a potent harissa! 

Harissa Cauliflower / Harissa Chicken

with leeks, potatoes, and yogurt

"Dinner: Changing the Game" by Melissa Clark

1 head of cauliflower or 1.5 pounds of bone-in, skin-on chicken thighs and drumsticks
1.25 pounds Yukon Gold potatoes, peeled and cut into 1x.5 inch chunks (about 2 large potatoes)
2.5 teaspoons kosher salt
.5 teaspoon freshly ground black pepper
2 tablespoons harissa
.5 teaspoon ground cumin
3 tablespoons olive oil

2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
.5 teaspoon grated lemon zest
.25 teaspoon kosher salt
1.5 tablespoons olive oil

1/3 cup plain yogurt
1 small garlic clove
.25 teaspoon kosher salt
.25 teaspoon freshly ground black pepper
olive oil or milk to thin yogurt as needed

fresh lemon juice, as needed
mixed herbs, as needed (parsley, dill, mint, cilantro)