Roasted Cauliflower with Lemon and Dill

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  • Servings: 4

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  • 1 large head of cauliflower (2 1/2 pounds), cut into 1 1/2-inch florets
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Fresh lemon juice
  • Chopped dill

How to make this recipe

  1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the cauliflower florets with the olive oil and season with salt and pepper. Roast for about 40 minutes, until the florets are tender and browned, tossing halfway through. Transfer to a bowl, toss with lemon juice and dill and serve.

Contributed By

456868 recipes/roasted-cauliflower-with-lemon-and-dill 2013-12-06T23:45:19+00:00 Melissa Rubel Jacobson fall|roasting|side-dishes|4|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner melissa rubel jacobson,roasted cauliflower with lemon and dill,roasted vegetable recipe,vegetarian side dish,easy cauliflower recipe recipes,roasted-cauliflower-with-lemon-and-dill 456868

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