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Nutrition Facts
Serving Size 1 (162g) Recipe makes 6 servings
Calories 62
Calories from Fat 22		(35%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 448mg		18%
Potassium 454mg		12%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 3.7g	14%
	Sugars 3.8g
Protein 3.0g		6%
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Lemon Roasted Cauliflower With Dill

Recipe #216982 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Mar 15, 2007

This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!

SERVES 6 (change servings and units)

Ingredients

1 large head cauliflower, cut into florets
2 teaspoons Dijon mustard (or more to taste)
4 garlic cloves, crushed
2 lemons, juice of
1 teaspoon salt
1 tablespoon extra virgin olive oil
1-2 tablespoon fresh dill, chopped
fresh ground black pepper

Directions

1
Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
2
Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
3
Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

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Featured Reviews for This Recipe

From: AmandaInOz

On Apr 10, 2007

I omitted the mustard (allergy), and this turned out so well. My husband said it was the best cauliflower he'd ever eaten. Really tangy, and it tasted like it was grilled on the bbq. Great recipe!

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From: Karen Elizabeth

On Apr 10, 2007

I also really liked this very different way of preparing cauliflower, much as we love cauliCheese!!! The children are not wild about mustard, but ate this fairly happily, my husband and I loved it. I had used frozen cauliflower and it did end up a little mushy, next time I'll try it with fresh. But it didnt affect the taste. I served it with pork Spare-Ribs and Baby Roasted Potatoes and Creamed Spinach.

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From: vegangurl

On Mar 29, 2007

I have never been a big fan of cauliflower, but this recipe gives it a lovely sweet and tangy flavor. It's really good! And really easy to make, although you have to watch how long you cook it. Some of my florets got a wee bit burned, but they were good anyway!

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From: Diana #2

On Mar 19, 2007

I hadn't had cauliflower done this way before, and am very pleased with the outcome. The addition of fresh dill was amazing. I do believe I may have overdone it a bit with the mustard, but that's a personal thing anyway. The cauliflower cooked up quickly, but you have to keep an eye that the garlic doesn't burn and turn bitter. I think I just might add a touch of parmesan next time, just before serving. Thanks for a great recipe.

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