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Steam: Start up a large pot of boiling water, with a steamer basket positioned over it. Chop the cauliflower into chunks, removing the tough inner stem. Transfer to the steamer basket, cover with a lid, and cook for 15 minutes, or until cauliflower is fork-tender.
Brown Butter (optional): Meanwhile, add butter to a pan (use a light colored pan if possible so you can see the change in color) and place over low/medium heat. Melt butter, then add minced garlic. Continue cooking. Butter will first bubble, then after 5 or so minutes will begin to darken. When little dark bits begin to form and the butter has darkened to the color of light caramel, remove from heat.
Puree: Place cauliflower, cream cheese, salt, and pepper in a food processor and puree until smooth and creamy.
Serve: Serve warm, optionally topped with a drizzle of brown butter.