Braised Beef Cheeks with Celery Root Mash & Roasted Cauliflower

2 beef cheeks, about 1 lb. each
olive oil
flour
1 lb. Yukon potatoes, peeled & chopped
2 carrots, peeled & chopped
1 head of celery root
1 onion, chopped
¾ cup milk
4 stalks of celery, chopped
½ stick butter
2 cloves of garlic, chopped
1 head of cauliflower
1 bouquet garni (thyme, cloves, cinnamon stick pepper, parsley stems, allspice, wrapped & tied in cheesecloth)

Season the cheeks with salt & pepper and dust them with flour. Add a little oil to a thick-bottomed braising pan; heat until smoking, then add beef. Brown well and remove to a plate. Add vegetables and brown well, then add red wine. Reduce over high heat until almost entirely gone. Place meat and bouquet garni back in pan; cover with cold water. Reduce heat to medium and bring to a simmer. Skim off the surface fat that rises; continue to simmer until meat is very tender, about 3 hrs.

Remove pan from heat and allow meat to cool to room temperature in braising liquid. Remove meat and strain liquid, then return to stove. Reduce liquid to one cup for sauce. Season with salt and pepper and set aside. This may be done up to two days ahead of time.

Preheat oven to 375° F. Cut cauliflower into medium sized florettes and toss with olive oil, salt and pepper. Place on a baking sheet and roast about 20 minutes, until tender and beginning to brown. Remove and set aside.

Place the potatoes and celery root in a pot and cover with water. Bring to a boil and cook until the celery and potatoes are tender. In a separate pan, heat the milk and butter. Strain the potatoes and celery place back in the pot they were cooked in to stay warm. Mash in the milk and butter. Salt and pepper.

To serve, reheat the cheeks in the sauce. Place the potatoes in the center of the plate and arrange the florettes in a circle around the potatoes. Place beef on top of the potatoes and the sauce over that. Garnish with chopped chives.