Begin by chopping the cauliflower head into small pieces.
Add these cauliflower pieces to a food processor. Depending on the size of your processor, this may take multiple times to process the entire head.
Pulse until you get a texture that looks similar to uncooked grits.
Add all of the pulsed raw cauliflower to your Instant Pot along with ½ cup of water.
Close the lid on the Instant Pot, set the valve to sealing position, and pressure cook on high for 1 minute.
Once the timer goes off, perform a quick release until the floating pin drops, then open the lid.
Fluff the cooked cauliflower with a fork.
Add ¼ cup of non-dairy milk, 1 cup vegan cheddar, 1 tablespoon of vegan butter, and 1 tablespoon vegan cream cheese to the cauliflower grits.
Stir until well combined and until the cheese has melted.
Season with 1 teaspoon of salt.
Serve hot and garnish with more butter, black pepper, and chopped chives