Cauliflower with Mustard Sauce and Dill
- 1 1/2 cups chicken stock
- 1 tsp dill seeds
- 3 bay leaves
- 1 lbs cauliflower, cut into bite-size pieces
- 2 tsp Dijon mustard
- 1 tsp minced fresh dill
Pour stock into a 10-inch skillet and add dill seeds and bay leaves. Cover and bring to a simmer.
Add cauliflwer, cover, and continue to simmer until cauliflower is tender, about 7-8 minutes.
Uncover the skillet and place it in the refrigerator. Let cauliflower chill in its stock for about 30 minutes.
Drain cauliflower reserving stock, and place it in a serving dish. Strain stock and combine 1/4 cup of it with mustard.
Drizzle sauce over cauliflower, sprinkle with minced dill, and serve.Servings: 4
Submitted by: Recipe Group Member
Date: Jan, 13, 2000
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