1 (8 oz.) pkg. frozen cauliflower
2 (10 3/4 oz.) cans condensed chicken broth
1 bunch fresh broccoli
1/2 tsp. mustard seed
1/2 tsp. dried dill weed
3 1/2 c. milk
1/2 tsp. ground mace
1/3 c. finely chopped onion
1/4 c. butter
2 tbsp. flour
1/2 tsp. salt
1 c. (4 oz.) shredded Swiss cheese

In a 3 quart saucepan cook cauliflower, covered, in 1 can of chicken broth for 5 to 8 minutes or just until tender. In a medium saucepan combine remaining chicken broth (1 can), broccoli, mustard seed, and dill weed; cook, covered, for 5 to 8 minutes or until broccoli is just tender. Set aside a few broccoli heads for garnish.

Place cauliflower mixture and mace in blender or food processor; cover and blend until smooth. In 3 quart saucepan cook onion in butter until almost tender. Stir in flour and dash of pepper. Add milk at once; cook and stir until thickened and bubbly. Stir sauce, cauliflower mixture and cheese into broccoli mixture; cook and stir until heated through and cheese is melted. Garnish with broccoli. Serves 6.