Lemon-Dijon Cauliflower

READY IN: 20mins
Recipe by morgainegeiser

In Poland, they serve whole cauliflower boiled in a large pot and then topped with lots of sour cream. This is an updated version of an old recipe and has a wonderful flavor.

Top Review by Sydney Mike

We love cauliflower around here & I'm always on the lookout for a new way to prepare it, & this one works very well! I did double the sauce, then served about half of it on the side for anyone who wanted more of it! I also used lemon pepper instead of the S&P, & added just a bit more lemon zest! Great taste & definitely a keeper! Thanks for sharing your recipe! [Made & reviewed while in Eastern Europe on Zaar's World Tour 4]

Ingredients Nutrition


  1. Trim leaves from cauliflower and leave it whole. Place a steamer rack in the bottom of a saucepan just large enough to hold the cauliflower. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat.
  2. When water boils, place cauliflower on rack, cover saucepan, and steam for 10 minutes or until cauliflower is just tender-crisp.
  3. While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Mix well.
  4. Place cooked cauliflower in a large serving bowl, preferably one that is close to the size of the cauliflower. Spoon yogurt mixture over top of cauliflower.
  5. Sprinkle with chives, salt, and lots of freshly ground pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a