1 medium head cauliflower
2 Tablespoons cream cheese (regular or low fat)
1/3 cup shredded Parmesan cheese
1 Tablespoon chopped fresh chives, plus more for garnish
Trim the stem from the cauliflower and cut it into small florets. Bring a large pot of salted water to a boil. Add the cauliflower florets and simmer just until tender, about 8 minutes. Drain the cauliflower florets and transfer them to a food processor. Add the cream cheese and Parmesan cheese to the food processor and pulse until creamy. Transfer the mixture to a bowl, stir in the chives, then season with salt and pepper to taste. Serve topped with additional chopped chives.

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