Cauliflower with Fresh Dill

Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital

Cauliflower with Fresh Dill

This makes a great side for fish and meats, but is also a great main for vegetarians when served with rice.


  • 1 medium head of cauliflower
  • 2 tbsp (25 mL) lemon juice
  • 1 tbsp (15 mL) olive oil
  • 1/3 cup (75 mL) fresh dill, chopped
  • Pepper to taste


  1. Remove leaves and stems from cauliflower; cut into florets.
  2. Cook in a large pot of boiling water, covered for 10 minutes or until tender; drain.
  3. Transfer to a serving dish.
  4. Mix lemon juice with oil; pour over cauliflower and stir to mix.
  5. Sprinkle with dill, and add pepper to taste.


Nutrient Analysis

Calories: 45 KCal

Protein: 2 g

Carbohydrates: 5 g

Fibre: 1.7 g

Total Fat: 2.4 g

Sodium: 30 mg

Phosphorus: 42.6 mg

Potassium: 296 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1 cup

Renal and Diabetic Exchanges

2 vegetables

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