Cut cauliflower into uniform sized florets. The size does not matter but uniformity does. Smaller ones will cook faster, larger ones take a bit more time

Place florets into a steamer basket. Place steamer basket over about 1/2" water and place on a stove burner over high heat until water boils. Cover, and steam until tender when poked with a fork, about 8-10 minutes.

Meanwhile, in a small saucepan or frying pan melt butter over medium heat.

Reduce heat to low and add chopped garlic

Fry gently over low heat until soft and fragrant, about 7-10 minutes. It is important that the garlic does not burn but does soften, so reduce or remove from heat if it begins to brown.

Once cauliflower is tender remove steamer basket from pot. Reserve steaming liquid

Crush bullion cube into a custard or other small bowl.

Add a few tablespoons of the steaming water to the bullion and stir until dissolved.

Place cauliflower into a blender or food processor

Add garlic and butter and bullion and pulse until smooth

Taste and add salt if needed

Serve with chives and truffle butter if desired