Adapted from FoodNetwork.com
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut the cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Meanwhile, melt the butter in a small saucepan and cook the garlic until fragrant, about 1 minute.
Drain the cauliflower well; do not let cool and pat it very dry between several layers of paper towels.
In the bowl of a food processor, puree the hot cauliflower with the cream cheese, Parmesan, butter, garlic, salt, and pepper until almost smooth.
Garnish with chives, if desired.