Harissa Carrots and Cauliflower

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1 pound carrots, cut into 3-inch sticks

4 cups cauliflower florets 

5 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground pepper 

2 cloves garlic, chopped  

1/2 teaspoon ground coriander 

1/2 teaspoon ground cumin

2 tablespoons fresh lemon juice 

2 teaspoons harissa