Ingredients:

  • 1 large head of Cauliflower (approx. 2 lbs), cut into uniform florets
  • 2 cloves Garlic, peeled
  • 3 tbsp Unsalted Butter, at room temperature
  • 2 oz Cream Cheese, softened
  • 2 tbsp Freshly grated Parmesan cheese
  • 0.5 tsp Sea salt
  • 0.25 tsp Freshly cracked black pepper
  • 1 tbsp Fresh chives, finely chopped

Instructions:

  1. Fill your pot with 1–2 inches of water and bring to a boil. Place cauliflower florets and whole garlic cloves in the steamer basket. Cover and steam for 12–15 minutes, or until the cauliflower is fork-tender.
  2. Transfer the steamed cauliflower to a clean kitchen towel. Twist the towel and gently squeeze out excess steam and water, or toss florets in a hot, dry skillet for 2 minutes to evaporate surface moisture.
  3. Place the dried cauliflower and garlic into a food processor. Add the butter and cream cheese. Pulse until smooth, then blend on high for 30 seconds to incorporate air for a fluffy finish.
  4. Stir in the Parmesan cheese, salt, and pepper by hand to maintain body and texture. Garnish with chopped chives if desired.