Start by bringing a large pot of salted water to a rolling boil over high heat. Cut a fresh head of cauliflower into florets.

Once the water is boiling, carefully add the cauliflower florets and boil for about 10 minutes until fork-tender.

Drain the cauliflower in a colander and let it sit for a couple of minutes to remove excess moisture.

Return the empty pot to the stove over medium heat, add unsalted butter and minced garlic, cooking for 1-2 minutes until fragrant.

Transfer the drained cauliflower to a food processor along with the sautéed garlic and butter, sour cream, and grated Parmesan. Puree until smooth and creamy.

Taste the mixture and season with salt and freshly ground black pepper to your liking.

Serve the creamy mashed cauliflower immediately in a serving dish, best enjoyed hot.