Season two 150g beef cheeks with salt and pepper and place in a slow cooker with 1/2 cup of red wine, two bay leaves, one onion finely sliced, one teaspoon of garlic powder and two teaspoons of butter. Set to cook for four to five hours.
When the beef cheeks are cooked, steam 300g of cauliflower until soft. Drain and add to a high speed blender with 1/4 cup of pouring cream, two teaspoons of butter, 1/5 teaspoon of smooth mustard, two pinches of salt and ground pepper and blitz until smooth.
Remove beef cheeks and pour off juice through a strainer into a small pot and start reducing on a low heat. Check for seasoning and add salt if needed. Add 1/2 teaspoon of cornflour to a couple of teaspoons of water and pour in. Allow to thicken slightly and remove.
Pour half of the cauli puree onto a plate and place one beef cheek on top. Pour jus around the outside and place one or two thin slices of firm plum on the outside.