Set up large saucepan with a steamer basket. Fill with water to the bottom of the basket. Cover the saucepan and bring to a boil. Set up food processor with steel blade attachment.
Cut through the whole head of cauliflower with a sharp chef’s knife. Remove the core in a triangular shaped wedge cut from both halves of the head. Roughly chop the cauliflower into 2-inch chunks and florets.
Add the cauliflower to the steamer basket, cover and steam over high heat 10 to 12 minutes until the cauliflower is completely tender when pierced with a fork.
While the cauliflower is steaming, melt butter in a small skillet. Add garlic and cook, swirling, until the garlic is fragrant and turning golden, about 30 seconds. Immediately scrape the garlic butter into the food processor to prevent the garlic from burning
When the cauliflower is tender, transfer it to the food processor with the garlic mixture. Add cream cheese, Parmesan, salt and pepper. Puree until smooth. Serve immediately garnished as desired with melted butter, chopped chives or parsley.