FOR THE MASHED CAULIFLOWER

1.  Preheat the oven to 375F. Line 2 baking sheets with parchment paper.  Arrange the cauliflower florets and the garlic (it's important not to crowd the baking sheets). Drizzle with 2 tablespoons of the olive and bake for 45 minutes or until tender (depending on the size of the cauliflower florets, baking may take longer.  Fresh cauliflower will take longer to bake as well)
2. Remove the cauliflower and garlic from the oven, let it cool slightly and transfer to a  food processor. Add the remaining 1-2 tablespoons of olive oil, salt, pepper, and non-dairy milk. Process until smooth.  (you might need to add more non-dairy milk to the cauliflower until the desired consistency is achieved). Adjust salt, pepper, and olive oil to taste

FOR THE HERBED CHESTNUTS

1. Heat the olive oil in a large nonstick skillet. Add the chestnuts,  Herbes de Provence and salt and cook over medium heat for 3-5 minutes, stirring often

Place the mashed cauliflower in an oven-safe baking dish and top with herbed chestnuts.  To reheat, cover with aluminum foil at 250F, until warm