Grilled Broccoli and Cauliflower

Whether it’s sizzling burgers, tofu dogs, sticky chicken or well-marbled steaks, cooking protein over a gas flames or sizzling charcoal is an American summer tradition. But if you want a well-rounded meal, you’ve got to learn a few grilled vegetable recipes.

Our recipe for foil-packet grilled broccoli and cauliflower is a great way to up your grilling game. To be sure that the veggies are perfectly tender at the end of the cook time, start with the broccoli and cauliflower cut into florets. Since the broccoli stalks are edible and delicious, cut them into pieces slightly smaller than the florets, and they’ll cook in around the same amount of time.

Once you master cooking broccoli and cauliflower on the grill, you can use the same technique for other vegetables, including mushrooms, asparagus, green beans, bell peppers and zucchini. The veg combinations are seemingly endless!

Ingredients for Grilled Broccoli and Cauliflower

• Broccoli florets: Whether you buy heads of broccoli with longer or shorter stems, cut the florets into equal sizes so they cook evenly. Trim the fibrous outside stems with a vegetable peeler and chop them into small bits to grill with the florets. You can also use precut broccoli, but fresher vegetables that you cut yourself are always better.
• Cauliflower florets: Precut cauliflower makes quick work of this recipe, but if making florets yourself, cut the cauliflower by removing the core first, and the florets will fall right off. Most whole heads of cauliflower and broccoli will yield more than 1 cup of vegetables. Freeze the extra or just double the recipe.
• Onion: Any type of onion, including yellow, white or red, is an excellent match for broccoli and cauliflower packets.
• Butter-flavored spray: Because butter contains milk solids that can burn at grill temperatures, this recipe calls for butter-flavored spray instead. However, a cooking oil safe for high heats, such as avocado, peanut or canola, would be a great substitute.
• Garlic salt: Like butter, fresh garlic burns easily and may not be suitable for grilling. Garlic salt is a perfect way to get a robust flavor without the risk of scorching.
• Paprika: Sweet paprika or smoked paprika? Your choice! I like smoked paprika for grilling because it gives food an extra hint of flame-kissed flavor.
• Pepper: Always good for extra zip, a few grinds of fresh black pepper will perk up almost any savory dish.

Directions

Step 1: Make your veggie packet

In a large bowl, combine the broccoli, cauliflower and onion, and spritz them with butter-flavored spray. Sprinkle the vegetables with the garlic salt, paprika and pepper and toss to coat them in the seasonings. Place them on a double thickness of heavy-duty foil (about 18×12 inches), fold the foil around them and seal it tightly.

Editor’s Tip: If you don’t have heavy-duty foil, just use a double layer of regular foil, and be extra gentle with the packet.

Step 2: Grill until tender

Grill the packet, covered, over medium heat for 10 to 15 minutes or until the vegetables are tender. When you want to check the vegetables, open the foil carefully (with your face nice and far away) to allow steam to escape safely.

Grilled Broccoli and Cauliflower Variations

• Add spice: For a little kick, add a smidgen of cayenne or chipotle powder when mixing the veggies and seasonings, or top the finished florets with a spoonful of chili crisp.
• Add more veggies: Add halved mushrooms, zucchini, bell peppers or other favorite veggies to the foil packet. If your chosen vegetable is more tender than broccoli (like zucchini or peppers), cut it into bigger chunks. Smaller pieces will work best if it’s a tougher vegetable, like carrots.
• Drizzle on a dressing: You can serve this dish as-is, or top it with a favorite dressing. The broccoli-cauliflower combo would be equally good with creamy ranch dressing, buttermilk blue cheese dressing, savory Caesar salad dressing or gingery Asian salad dressing.

How to Store Grilled Broccoli and Cauliflower

Leftover grilled broccoli and cauliflower should be stored in an airtight container. In the refrigerator, the vegetables will last up to four days.

How do you reheat grilled broccoli and cauliflower?

Grilled vegetables can be reheated in a 350°F oven or in a small saucepan with a smidgen of simmering water. A microwave would also work well.

Grilled Broccoli and Cauliflower Tips

Can you grill frozen broccoli and cauliflower?

Frozen broccoli is typically lightly cooked before it’s frozen, and simply being frozen changes the veggies on a cellular level, so the texture won’t be the same if you sub frozen for fresh veggies. However, if that’s the broccoli you’ve got, give it a shot! Just be sure to cut down on the cooking time.

Do you need to use aluminum foil to grill broccoli and cauliflower?

You don’t need aluminum foil to grill broccoli and cauliflower. If you have a heavy-duty, all-metal saute pan (with no plastic handles or knobs), you could pop that onto the grill and cook the veggies in the pan. Cast-iron is especially great for this. You could also slice broccoli and cauliflower steaks, coat the slabs with oil and spices, and cook them directly on the grill. If you’re cooking indoors, try using a grill pan.

What can you serve with grilled broccoli and cauliflower?

This side dish pairs well with any of the classic grilled meats. Try it with saucy grilled baby back ribs, grilled steak or lemon-grilled salmon. If you’re a vegetarian, these veggies would be perfect alongside grilled tempeh or simple black bean burgers. Some savory grilled potatoes would make a nice starchy side.

How else can you use grilled cauliflower and broccoli?

Once you have a batch of grilled cauliflower and broccoli, there are many ways to use it. Add it to green salads, or toss some into a bowl of antipasto pasta salad, fresh corn salad or warm mustard potato salad. You can serve the pieces next to a slice of breakfast quiche, use them as an omelette filling, add them to fried rice, or even simmer them in broth and blend them into soup.