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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