Place the butter and cream on the counter to come to room temperature. Place the cauliflower florets and garlic in a large pot and fill with enough water to cover by 1". Cover and bring to a boil, then remove the lid and decrease the heat to medium. Cook for 10-15 minutes or until very tender.

Drain the cauliflower well in a colander.

Place the cauliflower back in the pot and purée using an immersion blender until smooth. You may also purée in a food processor or blender if you don't have an immersion blender!

Stir in the butter, heavy cream, salt and pepper and fresh chives until combined. Serve and enjoy!