Whole Roasted Cauliflower

  • Prep Time
    10 mins
  • Cook Time
    1 hr - 1 hr 15 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


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


Step 1
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q™ barbecue, set up your barbecue with a convection tray and a trivet.

Step 2
Wash the cauliflower. Remove any unwanted leaves and if needed, cut the base of the stalk to create a flat surface.

Step 3
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.

Step 4
Roast the cauliflower over indirect medium heat for 1 to 1.5 hours. If the cauliflower has started to darken, cover with aluminium foil until cooked through to your liking.