Melting Broccoli & Cauliflower with Feta and Lemon-Dill Butter
From the streets of Athens to the set of My Greek Table, this recipe tells a story of evolution — how a simple Greek idea can meet a global trend. The viral 'melting broccoli' craze gets its Hellenic makeover here with roasted broccoli and cauliflower bathed in a lemon-dill butter sauce, then crowned with crumbled Greek feta. It’s bright, aromatic, and just indulgent enough — a perfect Greek twist for modern tables, bringing together the crisp edges of roasted vegetables and the creamy tang of melted feta. A side dish that shines from weekday dinner to Thanksgiving centerpiece, all with the soul of Greece.
Ingredients
- 1 head broccoli cut into large florets
- 1 head cauliflower cut into large florets
- 2 Tbsp olive oil
- 1 Tbsp butter melted
- Salt & black pepper
- 3 Tbsp olive oil
- 2 Tbsp butter
- 2 Tbsp fresh lemon juice + ½ tsp zest
- 1 tsp Dijon mustard
- 2 Tbsp chopped fresh dill
- 1 clove garlic finely grated
- 1½ –2 cups crumbled Greek feta
- Optional: toasted almonds or pine nuts
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
- Toss broccoli and cauliflower with olive oil, melted butter, salt, and pepper. Spread in a single layer.
- Roast 20 minutes until edges caramelize ('melting' texture).
- Combine basting sauce ingredients (olive oil, butter, lemon juice, zest, mustard, dill, garlic) in a saucepan; warm gently to emulsify.
- Spoon warm sauce over vegetables and roast another 5 minutes.
- Sprinkle feta on hot vegetables and allow it to soften.
- Transfer to a platter, drizzle pan juices, and garnish with dill and nuts.
Notes
Why You’ll Love It
- A Greek take on the viral melting broccoli trend.
- Feta and lemon-dill butter give irresistible flavor depth.
- Easy, healthy, and perfect for holidays or weeknights.
- Bright, tangy, and satisfying without being heavy.
- Connects Athens cookbook heritage with My Greek Table Season 5.
- Use both broccoli and cauliflower for contrasting color and texture — the feta binds them beautifully.
- Swap dill for parsley or thyme if preferred; both pair well with lemon and feta.
- Add toasted almonds or pine nuts for crunch and visual appeal.
- Nutrition (per serving, approx.): 210 calories, 9g protein, 18g fat, 6g carbs.
- Dietary Info: Gluten-free, Mediterranean diet–friendly, and vegetarian.
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