Boil: Start up a large pot of boiling water. Chop the cauliflower into golfball sized chunks, removing the tough inner stem. Add a pinch of salt and the cauliflower to the boiling water, and cook for 6 to 10 minutes, or until cauliflower is fork tender.
Squeeze: Working in batches, place cauliflower in a clean dishcloth or cheesecloth and wring out as much moisture as possible.*
Puree: Place cauliflower and cream cheese in a food processor and puree until smooth and creamy. Cover to keep warm and set aside.
Brown Butter: Add butter to a pan (use a light colored pan if possible so you can see the change in color) and place over low/medium heat. Melt butter, then add chopped sage leaves. Continue cooking. Butter will first bubble, then after 5 or so minutes will begin to darken. When little dark bits begin to form and the butter has darkened to the color of light caramel, remove from heat.
Serve: Pour brown butter and sage over cauliflower and serve immediately.
*You can also remove the moisture by placing cauliflower in a wire sieve, fitting a smaller bowl on top, and pressing the bowl down to extract the water (but I found the dishtowel method to be quickest!)