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Ingredients |
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
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Method:
1 Pour stock into a 10-inch skillet and add dill
seeds and bay leaves. Cover and bring to a simmer. |
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2. Add cauliflower, cover, and continue to simmer
until cauliflower is tender, about 7-8 minutes. 3.
Uncover the skillet and place it in the refrigerator. Let cauliflower
chill in its stock for about 30 minutes.
4. 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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