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!
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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.
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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!
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 the florets into similar-sized pieces so they cook evenly.
- Butter – I cook with unsalted butter so I can control the seasoning.
- Lemon juice – Fresh lemon juice only; bottled won’t give the same bright flavor.
- Dijon mustard – Smooth Dijon works best; coarse-grain mustard will change the texture of the sauce.
- Fresh dill – Fresh dill is worth using here; dried dill won’t have the same bright flavor.
- Salt and pepper – Season to taste.
How to Make Cauliflower with Lemon and Dill
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook for 3 to 4 minutes, or until they are just fork-tender. Be careful not to overcook them, as the florets should still hold their shape. Drain the cauliflower well in a colander and keep it warm while you prepare the butter sauce.
Melt the butter in a small saucepan over medium heat or in the microwave until completely melted.
Stir the lemon juice, dill, and Dijon mustard into the melted butter until the sauce is smooth and well combined. A small whisk works well for blending the mustard into the butter.
Transfer the warm cauliflower to a serving bowl or platter, then drizzle the lemon butter mixture evenly over the florets. Gently toss with a large spoon or silicone spatula to coat each piece without breaking it apart.
Season with salt and freshly ground black pepper to taste.
Serve hot and enjoy!
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.
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.
Cauliflower with Lemon and Dill
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
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.
I love how quickly this came together! My picky eater absolutely enjoyed this and quite happy that she keeps wanting cauliflower now. Thanks for this easy and yummy recipe!
You’re welcome! It is such a quick and easy recipe! Tasty, too!
I used to find cauliflower a bit plain but now it’s become one of my preferred sides. It has a light texture with a tangy flavor just the way I liked it. And I added a sprinkle of red pepper flakes for a bit of heat and it was so good. Highly recommended giving this recipe a try!