1 1/2 cups chicken stock
1 tsp dill seeds
3 bay leaves
1 pound cauliflower, cut into bite-size pieces
2 tsp Dijon mustard
1 tsp minced fresh dill

Procedures :
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.
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Category : Vegeterian

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