Preparation:

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
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000

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