In a large skillet, bring cauliflower florets and 1 cup coconut milk to a boil. Cover, reduce heat, and simmer for about 15 minutes until tender.
In a large pot, bring about 4 cups of water to boil. Add potato chunks and boil for about 15 minutes until tender.
Once cauliflower and potatoes are tender, drain both and return them back to the large pot. Add parsley, oregano, rosemary, salt, pepper, and cheese. Mash until potatoes are smooth and herbs are well mixed. Serve hot and enjoy!