beef stew with cauliflower puree

1 head cauliflower, (2 to 2 1/4 lbs.), trimmed and broken into large florets
2 tsps olive oil
1 1/2 lbs of your favorite stew meat cut into 1 inch cubes
coarse salt and ground pepper
6 garlic cloves, sliced
2 tbls chopped fresh rosemary
1 1/2 pounds mixed fresh mushrooms, halved or quartered
1 cup dry red wine
1/4 cup balsamic vinegar
2 tbls grated parmesan cheese
2 tbls butter

1. place cauliflower in a large saucepan with 1 inch water. bring to a boil, reduce heat to medium. simmer, covered, until very tender, 15 to 20 minutes

2. meanwhile, heat oil in a large skillet over high heat. season beef with salt and pepper. cook, turning until browned, 5 to 7 minutes, transfer to a plate.

3. reduce heat to medium. add garlic and roesmary to skillet. cook, stiring just until fragrant, about 1 minute. add mushrooms, wine and vinegar, cover and cook until mushrooms release their liquid, about 5 minutes. remove lid, simmer until mushrooms are tender but mixyture is still saucy, 3 to 5 minutes more. return beef, cook until heated through.

4. with a slotted spoon, transfer cauliflower to a food processor, add parmesan, butter and 1 1.2 tsp salt. process until very smooth. spoon into shallow bowls and top with beef stew.
serves four
this is a low carb meal that really good.