1/2 c. mayonnaise
1/2 c. sour cream
1/2 tsp. dill weed
2 tsp. Dijon mustard
1 head cauliflower, trimmed
1 c. water
1/2 tsp. salt
16 oz. frozen brussel sprouts or broccoli, simmered
Baby carrots, boiled with pinch of sugar

In small bowl, combine mayonnaise, sour cream, dill weed and mustard. Set aside. Place cauliflower and salt in sauce pan. Simmer for 15 minutes. Place whole cauliflower in center of plate with rim. Pour sauce over cauliflower. Surround with sprouts and carrots tossed in butter. Makes 8 to 10 servings.