It takes 12 to 15 minutes to grill broccoli and cauliflower — plus the time it takes to turn and position each individual floret so they all cook at the same rate. Skewers, grill baskets and perforated grill pans make grilling small pieces of food easy, and each tool has its merits — skewers are best for grilling a few to several florets, whereas grill baskets and pans let you cook in large batches.
Use 10- to 12-inch skewers to cook the florets if you grill occasionally. Skewers are inexpensive and work just as well as grills pans and baskets for broccoli and cauliflower.
Skewer the broccoli and cauliflower florets before you marinate or season them. Broccoli cooks a bit faster than cauliflower, so you want each skewer to be all broccoli or all cauliflower.
Insert the skewers through the broccoli and cauliflower stems horizontally, alternating which side the stem is on (to fit as many florets as possible on each skewer). Keep about 1/4 inch of space between each floret.
Invest in a perforated grill pan or basket if you plan on cooking small foods like broccoli and cauliflower regularly. You can use a grill pan or basket for just about any item that could lodge itself in or fall through the grill grate — sliced vegetables, fish and odd-shaped foods like calamari all work well.
Create a two-zone fire on the grill (one side for searing and the other for medium-heat cooking) and let it warm up for 15 minutes. A two-zone fire lets you share the grill with other foods that may take longer or less time to cook or lets you cook the broccoli and cauliflower on their own.