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!
Servings: 4 servings
Calories: 160kcal
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