To a large saucepan, melt unsalted butter over medium-high heat. Add the cauliflower crumbles and saute, stirring occasionally, until the cauliflower is translucent in color, about 3-5 minutes.
Add the 2 cups of water and salt; bring to a boil. Cover and cook until the cauliflower is tender, approx 8-10 minutes. Remove from heat and drain, reserving approx 1/4 cup of water from cooking liquid.
Place the drained cauliflower and reserved cooking liquid back to saucepan. Add in roasted garlic, and salt. Mash using an immersion blender to desired consistency. Stir in Parmesan cheese and serve.