1 large head cauliflower
2 tablespoons butter
1 – 2 tablespoons brown mustard
¼ cup freshly chopped dill (fresh thyme or oregano may be substituted)

Break apart cauliflower into chunks. Put in a pot of boiling water and cook until nice and tender, about 20 minutes. Drain and while still hot, add butter, season with salt and pepper and puree with an electric mixer. It will be slightly lumpy. Stir in brown mustard and dill. Warm through on very low flame for a couple of minutes. Serves 3 - 4.
Serving suggestions: Serve Cauliflower Fluff as a bed for a piece of broiled salmon. Use as a side dish for chicken and other entrees, adding a sprinkling of chopped tomato for color.