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Cauliflower with Lemon & Dill

Cauliflower with Lemon and Dill is the super simple and oh-so-delicious side dish you didn’t know you were missing. Seriously, a few humble ingredients transform a head of cauliflower into a flavor-packed side that’s perfect with so many entrees. Do your cauliflower differently, and give this recipe a try!

Cauliflower with lemon and dill on a black plate.

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Cauliflower isn’t my favorite vegetable. Prepared incorrectly, it smells funky and tastes like cabbage. But, prepared properly and treated with complementary flavors, and it becomes a delish accompaniment to any meal.

I can’t eat just steamed cauliflower, and when you see how easy this recipe is, you can say goodbye to boring cauliflower forever. You just need some lemon, some dill, and a few other ingredients you probably have on hand.

I’ve been making cauliflower this way for dozens of years and even served it back when I was catering and a professional chef. Enjoy one of my favorite cauliflower recipes tonight – it’s just that easy!

Cauliflower with lemon and dill.

What you’ll love about Cauliflower with Lemon & Dill


  • This cauliflower recipe is simple and a great example of how a few quality ingredients can create a stunning dish.
  • It’s easy to make, and you can even prep it ahead and reheat it when ready to serve.
  • It’s easy to double or even half the recipe.

Ingredients

  • 1 head of cauliflower – Cut into florets.
  • Butter – I cook with unsalted butter.
  • Lemon juice
  • Dijon mustard
  • Fresh dill – Chopped.
  • Salt and pepper – To taste.
The ingredients for a cauliflower gratin are laid out on a marble table.

How to Make Cauliflower with Lemon and Dill

  1. Bring a large pot of salted water to a boil and add the cauliflower florets. Cook for 3-4 minutes or until fork tender. Drain well and set aside. Keep it hot.
  2. Melt the butter in a small saucepan over medium heat or in the microwave.
  3. Stir the lemon juice, dill, and Dijon mustard into the melted butter, mixing until well combined.
  4. Drizzle the butter mixture over the cauliflower, ensuring each floret is lightly coated.
  5. Season with salt and pepper and serve hot.

Chef Jenn’s Tips

  • Use fresh cauliflower in this recipe. Frozen and thawed cauliflower is far too runny and your sauce will be really diluted.
  • Fresh dill is best in this recipe. Dried dill has so much less flavor. 
  • Add the dill butter to the hot cauliflower so that the florets soak in the flavor. 
  • Ensure your cauliflower is well drained or your sauce will be runny.
  • Add a pinch of red pepper flakes or cracked black pepper to give it a bit of heat.

Recommended

Make It A Meal

Cauliflower with Lemon & Dill goes so well with so many other dishes. I love this side dish with smoked chicken meatballs, or even something fancier like Seafood Stuffed Peppers.

Storage

This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Freezing is not recommended.

Roasted cauliflower with lemon and herbs on a black plate.
Serve and enjoy.
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Cauliflower with lemon and dill on a black plate.
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5 from 42 votes

Cauliflower with Lemon and Dill

Tender-crisp cauliflower topped with a savory, buttery dressing is delicious! This Cauliflower with Lemon and Dill is so good and so easy, you'll want your cauliflower this way from now on!
Course Side Dish
Cuisine American
Keyword cauliflower, cauliflower with lemon and dill, dill
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 160kcal
Author Chef Jenn

Ingredients

  • 1 large head cauliflower cut into florets
  • ¼ cup butter I cook with salted butter
  • ¼ cup lemon juice
  • 2 tablespoons chopped dill
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil and add the cauliflower florets. Cook for 3-4 minutes or until fork tender. Drain well and set aside. Keep it hot.
  • Melt the butter in a small saucepan over medium heat or in the microwave.
  • Stir the lemon juice, dill, and Dijon mustard into the melted butter, mixing until well combined.
  • Drizzle the butter mixture over the cauliflower, ensuring each floret is lightly coated.
  • Season with salt and pepper and serve hot.

Notes

Chef Jenn’s Tips

  • Use fresh cauliflower in this recipe. Frozen and thawed cauliflower is far too runny and your sauce will be really diluted.
  • Fresh dill is best in this recipe. Dried dill has so much less flavor. 
  • Add the dill butter to the hot cauliflower so that the florets soak in the flavor. 
  • Ensure your cauliflower is well drained or your sauce will be runny.
  • Add a pinch of red pepper flakes or cracked black pepper to give it a bit of heat.

Nutrition

Serving: 1cup | Calories: 160kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 196mg | Potassium: 654mg | Fiber: 4g | Sugar: 4g | Vitamin A: 374IU | Vitamin C: 107mg | Calcium: 53mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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