Sunday, March 2, 2008


  • 1 1/2 cups vegetable 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

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.

1 comment:

lillyfire said...

Thanks for keeping the blog updated with the upcoming share and recipes. It's nice to be able to plan a little ahead and the resipes are always different and fun. Yay beet and more cauliflower! This is the best cauliflower I've ever had. It was never a veggie I liked much, and now it's a favorite. Our one year-old loves it too. Thanks again!