Prepare the cauliflower: Cut the cauliflower into small florets and rinse under cold water. Drain well.

Steam the cauliflower: Place the florets in a steamer basket over boiling water. Cover and steam for 10-12 minutes until very tender.

Sauté the garlic: In a small pan, melt 1 tbsp butter over low heat. Add minced garlic and sauté for 1 minute until fragrant.

Drain and dry: Transfer steamed cauliflower to a colander to drain excess water. Pat dry with a clean towel to remove moisture.

Blend the mash: In a food processor, combine cauliflower, remaining butter, cream, sautéed garlic, salt, pepper, and nutmeg. Blend until smooth.

Adjust consistency: If too thick, add more cream 1 tbsp at a time. For extra richness, stir in Parmesan cheese.

Serve warm: Transfer to a serving bowl. Garnish with extra butter or chives if desired.