A few questions about beef bourguignon
I'd like to make beef bourguignon for a family dinner on Saturday. I was planning to make beef bourguignon, mashed cauliflower with bacon, green salad, Alice Waters' carrots with honey glaze, and whiskey maple creme brûlée.
A couple of questions:
1) Is it fine to do the cauliflower mash instead of the more traditional noodles or polenta?
2) Do you have a favourite BB recipe? I usually just wing it with vague recollections from cooking school.
3) Are there any advantages to making carbonnade instead of BB?
4) Is my menu balanced or overlooking anything?