Bring a Dutch oven filled 1⁄4 with water to a boil. Add a pinch of salt and the garlic to boiling water. (If you like roasted garlic you can use that as well and just wait to add it when you are mixing the cooked cauliflower). Steam cauliflower in small amount of water for 10-12 minutes until soft. Do not overcook or your cauliflower will be watery. Cauliflower is done when tender.

Drain water and place cauliflower on a towel and dry cauliflower completely before proceeding.

In the bowl of a ​food processor​ combine cauliflower, butter and your choice of (dill, rosemary, thyme), roasted or pressed garlic cloves, salt, to taste, and a pinch of black pepper.

Pulse for 1-2 minutes or until mashed cauliflower is completely mixed and almost smooth. Be sure to scrape down the sides of the bowl every 20-30 seconds to ensure even pureeing.

If mashed cauliflower has cooled too much, return it to the pot and heat it to your desired temperature before serving.

Serve mashed cauliflower with DF butter or gravy and a few sprigs of rosemary or thyme and enjoy!