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Steam the cauliflower until fork tender, about 10-12 minutes. Allow the cauliflower to cool enough to handle and then use a paper towel to dab it dry as much as possible.
Place the warm cauliflower in a large bowl along with the parmesan cheese, butter, cream cheese, garlic powder and salt. Use an immersion blender to blend until smooth and creamy, about 30-60 seconds. You can also mash them with a fork for a more chunky consistency.
Serve warm with fresh chives, and melted butter, if desired.