Nothing beats whole-roasted cauli and broccoli. When cooked like this, they get a lovely charred exterior and a soft, warm centre that make the perfect plant-based
main meal or side to any barbecued dish.
Prepare the barbecue by preheating the grill to medium and leaving the other side completely off.
Cut the bases of both the cauliflower and broccoli to create a flat surface that will sit easily on the barbecue.
Place the butter, garlic, thyme, rosemary, salt and pepper in a bowl and mix well. Use your hands to coat the cauliflower and broccoli with the butter mixture, making sure they are both covered well.
Place the cauliflower on the grill, close the lid and cook for 1–1 ½ hours, until golden brown and really soft. Place the broccoli on the grill after about 30 minutes, close the lid and cook for 40–50 minutes, or until lovely and tender. If either the cauliflower or broccoli start to get too dark on the outside during cooking, cover them with some foil.
Transfer the cauliflower and broccoli to a platter, drizzle over the olive oil and season well with salt and pepper. Top with the pistachio dukkah and serve immediately.
Note: Remember to close the lid on your barbecue while cooking this recipe.