1 head cauliflower
2 cups chicken broth
1/2 teaspoon mustard seeds
1/4 cup butter
1 onion, finely chopped
1/4 cup flour
3 cups milk
1/2 dried dill weed
1/2 teaspoon ground mace
Salt and pepper to taste
1 cup shredded Swiss Cheese

Cut the cauliflower into chunks; place in a microwave-safe bowl. Add the chicken broth and mustard seeds. Cover and cook until very tender (10-12 minutes on high). While the cauliflower is cooking, melt the butter in a large pot over medium heat. Add the onion and cook until tender. Stir in the flour. Continue cooking and stirring to form a roux. Blend in the milk. Cook, stirring constantly, until the mixture is smooth and thickened. Reduce the heat to low. Puree the cooked cauliflower together with the broth in a blender. Add the pureed mixture to the milk mixture. Stir in the seasonings and heat through. Serve hot, topped with shredded Swiss cheese.

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