Steam or Boil Cauliflower: You can steam the cauliflower florets until they are very tender, or you can boil them. It usually takes about 10-15 minutes. You’ll know they’re done when they’re easily pierced with a fork.

Drain and Dry: Drain the cooked cauliflower well to remove excess moisture. You can even press it gently with a clean kitchen towel to remove more water. The drier the cauliflower, the better the texture of your “mashed potatoes.”

Blend the Cauliflower: In a food processor or using a hand blender, blend the cauliflower until it’s smooth and has a mashed potato-like consistency. If you don’t have a food processor, you can use a potato masher, but it might not be as smooth.

Sauté Garlic: In a separate pan, melt the butter or heat the olive oil over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to brown the garlic.

Mix Cauliflower and Cream Cheese: If you’re using cream cheese, add it to the blended cauliflower and pulse to combine. Then, add the sautéed garlic and melted butter (or olive oil) to the cauliflower mixture. Blend until everything is well combined. Season with salt and pepper to taste. Adjust the consistency by adding more cream cheese or butter if needed.

Serve: Transfer the mashed cauliflower to a serving dish, and garnish with chopped fresh chives or parsley if desired.