Cut cauliflower into quarters and remove any stem the leaving the core intact.
Place in a pot with water making sure cauliflower is fully submerged.
Add sea salt and bring to a rolling bowl for about 12-20 minutes until core of the cauliflower is fork tender and soft.
Drain in a colander and then return drained cauliflower to pot.
Add cream cheese and butter then combine mixture using a potato masher.
Finally gently fold in remaining ingredients and season with salt and pepper to taste.
Garnish with fresh chives (optional)
Note* because of the differences in size and moisture content of the cauliflower you may need to adjust the recipe to create a thicker texture, you can thicken the mash using a ¼ cup of grated Parmesan or ½ tsp xanthan gum.