We've boiled it in milk and boiled it in water but this time, we steamed it until it was tender.
The lemon zest adds a nice brightness. I wish we'd had fresh chives because dried chives really don't add much to a dish.
Cut a large head of cauliflower into florets, Steam the florets in a steamer pot over simmering water, covered, until soft, about 20 minutes. Transfer the cauliflower to a bowl, add butter (2-3 tbsp), half & half (or milk, or cream, about 2 tbsp), and lemon zest from 1 lemon (we like a lot of lemon, you can use less), season with salt and pepper, and puree with immersion blender, or potato masher, or use a blender or food processor. Top with dried or fresh chopped chives.