Prepare potato base according to directions. Add yogurt, butter, cream and salt to refreshed potato base.
Preheat oven to 350° F. Place cauliflower florets on a parchment lined baking sheet and roast for 15 min., or until tender. Remove from oven and place in robot coupe. Pulse 4-5 times until chopped into ¼ pieces. Fold cauliflower into potato mixture. Garnish with parmesan and chives and serve.