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Whole Roasted Cauliflower

  • People

    Serves 8

  • Prep Time

    10 min.

  • Barbecue Time

    1 to 1:30 h

Serves 8
Prep Time
10 min.
Barbecue Time
1 to 1:30 h

the Ingredients

Whole Roasted Cauliflower
  • 1 cauliflower head, whole
  • 80 grams butter, softened
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 40 grams parmesan, finely grated
  • 2 sprigs of rosemary, leaves finely chopped
  • 6 sprigs of thyme, leaves only
  • 2 tablespoons dukkah


  • 01 Prepare the barbecue for indirect cooking over medium heat (190° to 230°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
  • 02 Wash the cauliflower. Remove any unwanted leaves and, if needed, cut the base of the stalk to create a flat surface.
  • 03 In a bowl mix together the butter, crushed garlic, salt, pepper, Parmesan, rosemary, and thyme. Spread the butter mixture over the cauliflower. Sprinkle the dukkah evenly over the cauliflower.
  • 04 Roast the cauliflower over indirect medium heat, with the lid closed, for 1 to 1½ hours. If the cauliflower starts to darken, cover with aluminium foil until cooked through to your liking.

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