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If Roasting The Cauliflower Florets: Preheat the oven to 450˚F. Toss the cauliflower florets with a tablespoon of olive oil; spread on a rimmed baking sheet and roast for 18 to 20 minutes or until tender.If Boiling The Cauliflower Florets: Fill a large frying pan with ¼ inch water; add ½ teaspoon salt and bring to a boil. Add cauliflower florets; cover the pan with a lid and cook for 10 minutes or until tender. DRAIN WELL and set aside for 3 to 4 minutes to steam-dry.
Meanwhile, in a large frying pan, melt ½ tablespoon butter. Add garlic and cook for 30 seconds, or until fragrant. Remove from heat.
Stir steamed (or roasted) cauliflower florets into the pan with the garlic. Add remaining butter and buttermilk. Grab the immersion blender and blend to a desired consistency.
Stir in parmesan cheese, Italian seasoning, salt, and pepper. Taste for seasonings and adjust accordingly. Add more butter or buttermilk to make it creamier.
Transfer to a serving bowl, garnish with parsley, and serve.