All too often my attempts at oven roasting vegetables end up too mushy or overly crisp, mostly due to my limited attention span. My
high intellect and many interests keep luring me away from the kitchen when I should be paying attention to progress in the oven. This time I happened to wander back into the kitchen just in time for perfectly roasted veggies.
I mixed store-bought Harissa sauce with Neufchâtel cheese with which to coat the cauliflower florets before roasting. I put frozen cauliflower in a colander to thaw but quickly thought the better of it and went ahead and tossed the florets with the cream cheese/Harissa mixture since they would be less likely to break apart while still frozen.
Chunks of parboiled potatoes were tossed with Harissa sauce.
I arranged the cauliflower and potatoes on a well oiled sheet pan and sprinkled bread crumbs over the cauliflower.
The cauliflower and potatoes roasted at 450ºF until I happened to wander back into the kitchen. We enjoyed the roasted Harissa veggies with a simple tossed salad. A sprinkling of pink salt was added at the table since I neglected to do so before roasting.