Cauliflower is one of those vegetables I’d never paid much attention to. Sure, it’s nutritious, containing some of the same amazing health benefits as broccoli, but boiled cauliflower? Blah!

After the birth of one of our daughters, my friend Lia made a dinner for our family which included this cauliflower, and my husband, who had never cared for cauliflower before, made certain that I got hold of this recipe. Cauliflower has become one of our most loved vegetables. We like it best served with Nourishing Traditions’ Spicy Meatloaf or a simple roasted chicken.

1 head cauliflower, with the bottom cut flat

4 tablespoons softened butter

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed

1 teaspoon grated fresh lemon peel (See tip)

1 clove garlic, crushed

½ teaspoon ground cumin

¼ teaspoon salt

Black pepper to taste

Mix together the butter and seasonings. Rub all over the cauliflower.

Bake in a covered casserole dish at 350 degrees for 1 hour and 15 minutes.

Tip: I keep a resealable bag full of lemon rinds (leftover from juicing) in the freezer to have on hand for recipes like this. I actually think they’re easier to grate when they’re frozen.