Prepare Ingredients: Bring a large pot of salted water to a boil. Cut the stem and leaves from the cauliflower and cut the cauliflower head into large florets. Mince the chives.
Cook the Cauliflower: Add the cauliflower florets to the boiling water and cook for 10-15 minutes until fork tender. Drain the florets and transfer to a food processor and pulse until smooth.
Add the ricotta cheese, heavy cream, butter, garlic powder, and chives to the food processor and continue pulsing until smooth and creamy, adding more cream if a smoother consistency is desired. Taste and season with salt, pepper, and a touch of cayenne powder.
To Serve: Transfer to a serving dish and use the back of a spoon to smooth out the top of the dish. Sprinkle with a few more fresh minced chives. Enjoy!