Cauliflower In Mustard-Dill Sauce Recipe

About this recipe

A light and flavorful Jain-friendly dinner dish featuring tender cauliflower simmered in a spiced stock and topped with a tangy mustard-dill sauce. Perfect for a wholesome and satisfying meal.

Ingredients

• - Potts Vegetable Stock Can
• NaN Top Op Suva Dill Seeds
• 500 G Jack'S Cauliflower Florets
• 100G Terre Exotique Mustard With Roasted Spices, 100G
• 1 Bunch Fresh Dill (Bunch)
• 10G Top-Op Bay Leaves 10g

Instructions

1. 1. Pour 1 1/2 cups of vegetable stock into a 10-inch skillet and add 1/2 teaspoon dill seeds and 2 bay leaves.
2. 2. Cover the skillet and bring the stock to a simmer over medium heat.
3. 3. Add 1 pound of cauliflower florets to the skillet, cover, and continue to simmer for 7 to 8 minutes, or until the cauliflower is tender.
4. 4. Uncover the skillet and allow the cauliflower to cool in its stock for about 30 minutes.
5. 5. Drain the cauliflower, reserving the stock, and place the florets in a serving dish. Strain the stock and combine 1/4 cup of it with 2 teaspoons of mustard.
6. 6. Drizzle the mustard sauce over the cauliflower, sprinkle with 1 teaspoon of minced fresh dill, and serve.