Preheat oven to 400°F. Wrap garlic cloves in foil and roast until soft and golden brown, about 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10–12 minutes until tender and bright white.

Drain cauliflower thoroughly in a colander. Let it sit for 1–2 minutes to evaporate excess moisture.

Transfer warm cauliflower and roasted garlic to a food processor. Add butter, heavy cream, salt, and pepper.

Pulse the mixture until smooth, stopping to scrape down sides, for about 1–2 minutes.

Taste and adjust seasoning as needed. Transfer to a serving dish and garnish with chives or Parmesan.