Prepare the Cauliflower : Break down the cauliflower head, separating it into uniform, medium-sized florets to ensure they cook at the same rate.
Steam to Tenderness : Pour about one inch of water into the stockpot and bring to a boil. Place the florets into the steamer insert, set it over the water, and cover the pot. Steam for 15–18 minutes, or until a fork pierces the thickest stems with no resistance.
Infuse the Fat : While the cauliflower steams, melt the butter in a small saucepan over medium-low heat. Add the whole garlic cloves and let them gently sizzle for 3–4 minutes. The garlic should become fragrant and soft, but not take on any color. Remove from heat.
Reserve Liquid & Drain : Before draining the cauliflower, carefully scoop out and reserve at least ¼ cup of the hot steaming liquid from the bottom of the pot. Thoroughly drain the remaining water from the florets to prevent a runny mash.
Begin the Purée : Transfer the hot, well-drained cauliflower into the canister of a high-powered blender. Pour the garlic-infused butter (including the softened cloves) directly over the top. Add the softened cream cheese and the grated Parmesan.
Blend Until Silky : Secure the lid on the blender, starting on a low setting and gradually increasing to high. Blend for 60–90 seconds, using the blender’s tamper if needed to keep things moving, until the mixture is completely smooth and luxurious.
Finalize Consistency & Seasoning : With the blender on low, stream in the reserved steaming liquid or vegetable broth until the mash reaches your ideal consistency. Add the salt, pepper, and ground nutmeg, then pulse once or twice more to fully incorporate. Taste and adjust seasoning if necessary.
Serve Warm : Transfer the hot mash to a serving bowl. Garnish with a final drizzle of melted butter and a generous sprinkle of fresh chives for a vibrant finish.
