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PdfFill a large stock pot with water and bring to a boil over high heat.
Add in small cauliflower pieces and cook for about 10 minutes, or until the cauliflower is fork tender.
Drain the cauliflower and pat the pieces dry with paper towels. You want the cauliflower to be as dry as possible.
With your food processor or an immersion blender, combine cooked cauliflower with cream cheese, parmesan cheese, butter, garlic powder, salt, and pepper. Pulse or blend until the mixture is smooth and fluffy.
Garnish with chopped chives.
Serve immediately.