Cut cauliflower into florets. Add to a pot and cover half way with water. Cover and boil for 4-5 minutes until cauliflower is tender. (this is a sort of steam/boil hybrid method)
Drain cauliflower (there may not be very much liquid left) and add to blender with yogurt, butter, 3 tbsp chive, pinch of salt and pepper.
Blend until smooth and creamy. If you feel like you need more liquid add a splash of veggie stock.