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Lemon-Dill Cauliflower & Broccoli

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Course: Side Dish

Grilling or roasting cauliflower and broccoli florets in a foil packet prevents the vegetables from burning, while allowing them to absorb the flavors of dill, lemon, garlic and mustard.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds Wrap® Heavy Duty Aluminum Foil is ideal to use when you're making heartier meals or foil packets for the grill.


  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
  • ¼ teaspoon finely shredded lemon zest
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon ground black pepper
  • Fresh dill sprigs (optional)
  • Reynolds Wrap® Heavy Duty Aluminum Foil


Step 1

Fold a 36-by-18-inch piece of Reynolds Wrap® Heavy Duty Aluminum Foil in half to make an 18-inch square. Place cauliflower and broccoli in center of the foil square.

Step 2

In a small bowl, combine oil, dill, lemon zest, lemon juice, garlic, salt, mustard and pepper; drizzle over vegetables. Bring up two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.

Step 3

For a charcoal grill, place foil packet on the grill rack directly over medium coals. Grill, uncovered, about 20 minutes or until vegetables are tender, turning packet once halfway through cooking and carefully opening packet to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack over heat. Cover and grill as above.) Remove from foil packet. If desired, garnish with fresh dill sprigs.

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