Put the lentils in a small pot with about 3/4 cup water, bring to a boil and simmer, covered with a lid. Don’t add any salt yet!

After the lentils have cooked about 5 min, add the cauliflower, chopping it roughly.

Once the cauliflower is slightly softened, transfer the contents of the pot (water included) to a food processor (or you can use a hand blender for easy cleanup). Add the garlic (roasted for a softer flavor, or pressed raw for a nice garlic kick), nut/seed butter, salt and any other seasonings you like in your mashed potatoes, and puree until it’s super smooth.