Begin by washing and cutting one large head of cauliflower into bite-sized florets. Place the florets in a medium saucepan along with several smashed garlic cloves. Cover the cauliflower with cold water and add ¼ teaspoon of salt. Bring the water to a boil over high heat.

Once boiling, reduce the heat to medium and let the cauliflower cook for about 6 minutes, or until fork-tender. Drain the cauliflower and garlic thoroughly in a colander.

Transfer the drained cauliflower and garlic into a food processor. Add in ¼ cup of Greek yogurt, 2 tablespoons of nonfat milk, the remaining ½ teaspoon of kosher salt, ¼ cup of grated Parmesan cheese, and ¼ teaspoon of freshly ground black pepper. Blend until completely smooth and creamy.

Evaluate the texture; if it appears thick, add an extra tablespoon of milk at a time, blending until you reach the desired creaminess. Taste and adjust seasoning as needed.

Spoon the cauliflower mashed potatoes into a heatproof bowl. Sprinkle chopped chives over the top just before serving.