Mashed Cauli-tatoes

1 head of cauliflower
1-2 parsnips
1/4 cup olive oil
2-3 shallots, minced
5 garlic cloves, minced
1/2 cup coconut milk
thyme or parsley to taste
salt and pepper

1. Cut the cauliflower and parsnip into one-inch pieces, and steam until tender.  Strain, and let cool.
2. Saute garlic and shallots in half of olive oil.
3. Place cauliflower/parsnip mixture, shallots, garlic, extra olive oil, and coconut milk in food processor.  Blend until desired texture.
4. Top with herbs, salt, pepper and butter/olive oil. 

I served them with gluten-free crackers, avocado and olives :)