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Cauliflower with Lemon and Dill

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Cauliflower with Lemon and Dill is a light and refreshing side dish featuring tender roasted florets tossed with bright citrus and fragrant herbs. Simple, healthy, and vibrant, it pairs beautifully with a wide variety of meals.

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Arrange cauliflower florets on a baking sheet in a single layer.
  3. Drizzle with olive oil and toss to coat evenly.
  4. Sprinkle with salt and black pepper.
  5. Roast for 20–25 minutes, turning halfway through, until tender and lightly golden.
  6. In a small bowl, combine lemon juice, lemon zest, chopped dill, and minced garlic if using.
  7. Transfer roasted cauliflower to a serving bowl.
  8. Drizzle the lemon-dill mixture over the warm cauliflower and toss gently to combine.
  9. Serve immediately or at room temperature.

Notes

  • Top with toasted almonds or pine nuts for added crunch.
  • Add grated Parmesan or crumbled feta for a savory finish.
  • Increase lemon juice or add Dijon mustard for extra tang.
  • Include a pinch of red pepper flakes for subtle heat.
  • Steam instead of roast for a softer texture.
  • Store leftovers in the refrigerator for up to 3 days.
  • Avoid overcrowding the pan to prevent soggy cauliflower.

Nutrition

Find it online: https://thefamilycooking.com/cauliflower-with-lemon-and-dill/