This herby vegan mashed cauliflower is better than mashed potatoes - it's the perfect flavorful side dish for your Thanksgiving table!
Bring a pot of water to boil. While the water is heating up, cut cauliflower into florets.
Add florets to the pot of boiling water, and boil for about 10 minutes, or until cauliflower is tender when pierced with a fork. Drain, and let cool.
In a pan, add in a drizzle of olive oil and bring to medium heat. Add in the garlic, rosemary, and parsley, and sauté until the garlic is fragrant, about 1-2 minutes.
Add cauliflower florets, salt, black pepper, and olive oil (NOT the sautéed garlic and herbs) to a food processor. Process until the cauliflower is a smooth purée.
Once the cauliflower is smooth, add in the sautéed garlic and herbs, and process a few times until it's fully incorporated.
Serve, and enjoy!
You can add in the garlic and herbs to the food processor before you purée the cauliflower, but please note that it will give the cauliflower a green tint.