Cauliflower is usually served with butter or oil. Today’s recipe substitutes Dijon mustard, which lowers fat content and adds a nice flavor.
Be sure to use Dijon mustard, which is more refined than traditional yellow mustard. I recommend Annie’s Naturals’ Organic Dijon Mustard.
All of the ingredients in today’s recipe should be available at your local natural and organic food store. Tune in Sunday for another fab recipe: Curried Cauliflower.
Cauliflower with Mustard and Minced Dill
Makes 4 servings
1½ cups fat-free, reduced-sodium chicken broth
1 teaspoon dill seeds
3 bay leaves
1 pound cauliflower, cut into bite-size pieces
1/2 tablespoon lemon juice
2 teaspoons Dijon mustard
1–2 tablespoons minced fresh dill (or 1/2 to 1 teaspoon dried dill)
Salt and freshly ground black pepper to taste (optional)
- Pour broth into 10-inch skillet. Add dill seeds and bay leaves. Cover and bring to a simmer.
- Add cauliflower. Cover and continue to simmer for about 5–6 minutes or until cauliflower is tender.
- Uncover skillet and place in the refrigerator. Let cauliflower chill in its stock for about 30 minutes.
- Drain cauliflower, reserving stock, and place in a serving dish.
- Strain the stock, and combine 1/4 cup of it with mustard, lemon juice and dill.
- Drizzle sauce over cauliflower. Season with salt and pepper to taste before serving.
Per serving: 35 calories, 0 g total fat (0 g saturated fat), 7 g carbohydrate, 2 g protein, 3 g dietary fiber, 150 mg sodium
Recipe and photo courtesy of the American Institute for Cancer Research