Bring a large pot of salted water to a rolling boil over medium-high heat, add cauliflower florets, and simmer until fork-tender, about 10–12 minutes.

Melt butter in a small skillet over medium heat, add minced garlic, and cook until fragrant, about 1 minute.

Transfer drained cauliflower and garlic into a blender, add heavy cream, salt, and pepper, then blend until smooth and creamy.

In a large pot of boiling salted water, stir in star-shaped pasta and a drizzle of olive oil, then cook until al dente, about 7–8 minutes; drain well.

Return the drained pasta to the pot set over low heat, pour in the cauliflower puree, and gently toss until each star is luxuriously coated.

Divide the puree-coated pasta among bowls, sprinkle with grated Parmesan and chopped parsley, and serve immediately.