Cut the head(s) of cauliflower into golf sized pieces and place in saucepan half covered in water with 2 tbsp of kosher salt.
Cook over high heat for 20-25 minutes or until cauliflower is tender. Drain.
Add the butter, goat cheese and pepper to pan and replace lid. Let warm for a minute or two.
With masher or stick blender whip the cauliflower until nice and smooth.
Add chopped chives on top for a kick over the edge.