Beef Stew with Cauliflower Mash

Cauliflower Mash

• 800 g cauliflower, cut in florets (2-3 cm)
• 2 garlic cloves
• 50 g milk
• ½ tsp rock salt, adjust to taste
• 1 tsp ground black pepper, adjust to taste
• 25 g butter
• 25 g Parmesan cheese, grated

Beef Stew

• 200 g yellow onions, cut in quarters
• 10 g garlic cloves
• 30 g olive oil
• 700 g beef chuck, cut in pieces (3 cm x 3 cm)
• 200 g beef stock
  of vegetable stock
• 200 g red wine
  of cranberry juice, no sugar
• 250 g carrots, cut in slices (1 cm)
• 4 sprigs fresh thyme, leaves only
• 80 g tomato paste
• 3 dried bay leaves
• 1 - 2 tsp rock salt, adjust to taste
• 2 tsp ground black pepper, adjust to taste
• 1 tbsp all purpose flour
• 150 g button mushrooms, cut in quarters
• 200 g potatoes, cut in cubes (3 cm x 3 cm)
• 6 sprigs fresh flat-leaf parsley, leaves only, chopped (optioneel)