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 image placeholder

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