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Add about 1 inch of water and a steamer basket to a large pot with a lid. Add the cauliflower florets to the steamer basket and heat over high heat, until the water begins to boil. Reduce to a simmer and cover with the lid. Cook until the cauliflower is very soft, about 7-10 minutes.
Alternatively, add 1 cup of water, steamer basket, and then the cauliflower to the instant pot. Close the lid, set the valve to sealing, and cook under high pressure for 5 minutes. When the time is up, quick release the pressure and remove the lid when the pin drops.
To the food processor cup add the steamed cauliflower, butter, cream cheese, and grated parmesan. Pulse until smooth. Season with salt and pepper to taste.
Add the cauliflower florets to a large mixing bowl. Use the immersion blender to mash the florets. Stir in the remaining ingredients and season with salt and pepper to taste.