1 1/2 c. chicken stock
1 tsp. dill seeds
3 bay leaves
1 lb. 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 cauliflower, 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. 4 servings.