Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 10-15 minutes.

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

In a blender or using a potato masher, combine the cooked cauliflower, butter, cream cheese, minced garlic, salt, and pepper. Blend or mash until smooth and creamy.

Add milk gradually until the desired consistency is reached.

Stir in the grated Parmesan cheese until well combined.

Taste and adjust seasoning if necessary. Serve warm as a side dish.