Bring a large pot with a steamer basket and 1 inch of water to a boil.

Add cauliflower florets to the steamer basket, cover, and steam for 12 to 15 minutes until very tender when pierced with a fork.

Drain the cauliflower well and pat dry with a clean kitchen towel or paper towels to ensure a non-watery texture.

Place the steamed cauliflower into a food processor or high-speed blender.

Add the butter, cream cheese, Parmesan cheese, minced garlic, salt, and pepper.

Pulse and then blend continuously until the mixture reaches a smooth, puree-like consistency.

Taste and adjust salt or pepper if necessary.

Transfer to a serving bowl and garnish with fresh chives.