Mushroom Lentil Stew over Cauli Mash

1. Peel and chop carrots and onion. Chop green beans and mushrooms. Remove stems and leaves from cauliflower and chop.

2. Peel and crush garlic. Remove stems and finely chop rosemary.

3. Place cauliflower florets into a large saucepan with 3/4 cup water (per 4 servings).

4. Place a lid on the pan and set it on the stovetop over a medium heat for 10 minutes and cook until the cauliflower is soft.

5. Place a large frying pan over a medium heat, add 1/3 of the olive oil to the pan and sauté onions and mushrooms for 1 minute.

6. Pour in the wine and cook until the wine has reduced by half.

7. Add in the carrots, lentils, 2/3 of the vegetable broth, coconut aminos, 1/2 of the rosemary, a large pinch of salt, and a small pinch of pepper.

8. Bring to a boil, then reduce to a simmer.

9. To make a thickener for the stew, place 1/3 of the olive oil in a small saucepan and heat on medium. Add in the flour and stir until it makes a roux.

10. Pour in remaining vegetable broth and whisk the mixture until smooth and free of any lumps. Now pour the thickener into the stew and mix well to combine.

11. Simmer the stew for 15-20 minutes, uncovered, until the lentils and vegetables are cooked. Stir often to stop the lentils from sticking to the bottom of the pan.

12. Add in green beans for the last 10 minutes of cooking.

13. Take cooked cauliflower and mash it with a fork or blend it in a food processor.

14. Add in the crushed garlic, milk, the remainder of the olive oil, a pinch of salt, and a pinch of pepper and rosemary, to taste. Mix well until the cauliflower mash is smooth.

15. To serve, place the cauliflower mash on the bottom of the plate and top with the stew.