Josper Roasted Cauliflower Recipe

Prep the cauliflower

Trim the cauliflower: remove outer leaves and trim the stem so the head sits flat. Keep the head whole for roasting. Rinse and pat dry thoroughly.

Make the marinade

In a bowl combine 3 tbs olive oil, 1/2 cup yogurt, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp grated ginger, 2 tbs masala spice blend, 1.5 tsp salt and 1/2 tsp black pepper. Stir until smooth and homogenous. If using a pre-made masala, ensure it's well distributed; if marinade seems very thick, thin with 1–2 tbs water.

Coat the cauliflower

Using a pastry brush or hands, liberally coat the whole cauliflower with the marinade, pushing it into crevices. Reserve any leftover marinade for glazing during roast. Let rest at room temperature for 20–30 minutes, or refrigerate up to 2 hours (bring back to room temp before roasting).

Preheat the Josper (or a very hot oven with a charcoal/wood setting) to the highest grill/roast temperature, ideally 400–450°C (750–840°F) inside a Josper. If using a conventional oven, preheat to 475°F (245°C) with a baking sheet or cast-iron skillet inside.

Place the marinated whole cauliflower on a rack set over a tray or directly on the hot grate/skillet. Roast in the Josper for 18–28 minutes, turning once halfway if feasible, until the exterior is deeply charred in spots and an inserted knife meets slight resistance (fork should pierce stem). In a conventional oven, roast 35–45 minutes, rotating pan halfway. If desired, brush reserved marinade over cauliflower 10 minutes before finishing to build color.

Remove from heat and let rest 5 minutes so juices redistribute; carry on to finish components while still hot.

While cauliflower rests, heat 2 tbs coconut oil (or neutral oil) in a small skillet over medium heat. When hot, add 1 tsp mustard seeds and fry until they begin to pop (about 30 seconds).

Add 12 fresh curry leaves and fry for 20–30 seconds until crisp and aromatic. Remove from heat and quickly strain the oil into a small bowl to retain the flavored oil; reserve the crisped leaves separately on a paper towel to drain. Add chopped cilantro to the reserved oil and stir to combine.

Brush the flavored oil over the roasted cauliflower, using a spoon to drizzle and a brush to spread for gloss and aroma. Scatter the crisped curry leaves over the cauliflower for texture.

Squeeze lime wedges over the head at the table or just before serving.

Warm 1 tsp olive oil in a small skillet over medium-low heat. Add 0.75 cup puffed wild rice and 1 tbs toasted sesame seeds; toss gently for 1 minute to heat and lightly toast — do not burn. Season with 1/4 tsp salt, remove from heat and let cool briefly. The mixture should be crisp and provide a pronounced crunch.

Scatter the puffed wild rice mixture around and over the roasted cauliflower just before serving to preserve the crunch.

Place the whole roasted cauliflower on a platter. Drizzle with additional masala-spiced yogurt if desired (reserve a small amount from initial marinade or whisk 2 tbs yogurt with 1/2 tsp masala spice). Garnish with chopped cilantro, crisped curry leaves, and the puffed wild rice crunch.

Serve hot with lime wedges on the side. To portion, slice into wedges like a cake or pull florets apart with a knife; each wedge will have a crisp charred exterior and tender, spiced interior.