Steam the cauliflower until fork tender, about 10-12 minutes. Allow the cauliflower to cool enough to handle and then use a paper towel to dab it dry as much as possible.

Place the warm cauliflower in a large bowl along with the parmesan cheese, butter, cream cheese, garlic powder, and salt. Use an immersion blender to blend until smooth and creamy, about 30-60 seconds. You can also mash them with a fork for a more chunky consistency.

Serve warm with fresh chives and melted butter, if desired.