Begin by removing the leaves and stem from the cauliflower. Chop the head into florets, ensuring they are roughly the same size for even cooking.
In a large pot, bring water to a rolling boil. Add the cauliflower florets and a pinch of salt. Cook for about 10-12 minutes, or until the cauliflower is tender when pierced with a fork.
Once cooked, drain the cauliflower in a colander. Allow it to sit for a few minutes to let any excess moisture escape.
If you haven’t already roasted your garlic, now is the time. Wrap the cloves in aluminum foil with a drizzle of olive oil and roast in the oven at 400°F (200°C) for about 20-25 minutes, until soft and fragrant.
In a food processor, combine the drained cauliflower, roasted garlic cloves, melted butter, Dijon mustard, and sea salt. Puree until smooth and creamy. Taste and adjust seasoning with additional mustard, salt, and freshly cracked black pepper as desired.
Transfer the Mashed Cauliflower to a serving bowl. Garnish with chopped chives for a pop of color and freshness.
