Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender about 12-15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on HIGH for 3-5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons olive oil, 1 tablespoon butter, salt and pepper; pulse several times, then process until smooth and creamy.

Transfer to a serving bowl. Top with a remaining pat of butter and garnish with chives; serve immediately.