Steamed cauliflower florets get whipped in the food processor with fragrant garlic until the texture turns silky smooth, almost like a lightened take on classic mashed potatoes. A pinch of salt and black pepper rounds out the flavor, and a scattering of fresh chives on top adds a pop of color and a mild onion bite right before serving. It comes together in under 20 minutes, making it an easy weeknight side that still feels special enough for a holiday table. This is a genuinely solid pick for a dairy free spread, low-carb and packed with real vegetable flavor in every spoonful. Serve it immediately while it's warm and creamy for the best texture.
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Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket inside, add the cauliflower florets, cover, and steam until completely tender and easily pierced with a fork, 12–14 minutes.
While the cauliflower steams, melt the butter in a small skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant and just softened, about 1–2 minutes. Remove from heat.
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