1. Prepare the Cauliflower for Cooking: Begin by washing your head of cauliflower thoroughly. Carefully cut away the green leaves and the core. Then, break or cut the cauliflower into uniform florets, aiming for pieces that are roughly the same size to ensure even cooking. This will help them become tender at the same rate.

2. Boil the Cauliflower Until Tender: Place the cauliflower florets into a large pot. Fill the pot with enough water to just cover the cauliflower. Add a pinch of salt to the water. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly and cook for about 10-15 minutes, or until the cauliflower is very tender when pierced with a fork. It should be soft enough to mash easily.

3. Drain the Cooked Cauliflower Thoroughly: Once the cauliflower is tender, carefully drain it using a colander. It’s crucial to drain it very well to avoid a watery mash. You can even let it sit in the colander for a minute or two to allow any excess steam and water to evaporate.

4. Combine Ingredients for Mashing: Transfer the drained, hot cauliflower to a large mixing bowl. Add the low-fat cottage cheese, unsalted butter, milk, garlic powder, and black pepper. The residual heat from the cauliflower will help melt the butter and warm the cottage cheese.

5. Mash to Your Desired Consistency: Using a potato masher, a large fork, or an immersion blender, begin mashing the cauliflower mixture. Mash until it reaches your desired consistency. For a chunkier texture, use a masher. For a smoother, creamier mash, use an immersion blender or a food processor, being careful not to over-blend, which can make it gluey.

6. Season and Serve: Taste the mashed cauliflower and add salt as needed. Remember, you added a little salt to the boiling water, so adjust accordingly. Stir well to combine the seasonings. Garnish with fresh chopped chives or parsley, if desired, for a pop of color and fresh flavor. Serve immediately while warm.