Creamy Cauliflower With Toasted Walnuts

• 1 head Cauliflower, Separated Into Florets
• Butter, To Coat The Casserole Dish
• 8 ounces, weight Cream Cheese, Softened
• 2 cloves Garlic, Minced
• 1/4 cups Grated Parmesan Cheese
• 1 cup Heavy Cream
• 1 Tablespoon Freeze Dried Basil, Or Fresh Basil
• Freshly Ground Peppercorns, To Taste
• Salt To Taste
• 1/2 cups Chopped And Toasted Walnuts

1. Preheat oven to 375u0b0F. Coat a 2 1/2 quart round casserole dish with butter and arrange cauliflower in dish. Set aside.
2. Stir together cream cheese, garlic, Parmesan cheese, heavy cream, basil, and grated peppercorns; stir until smooth. Taste for salt. Parmesan cheese is salty so you might not want to add any more salt.
3. Pour the cream mixture over cauliflower. Bake for 30 to 35 minutes, or until top is browned and sauce is bubbling. Let cool 10 minutes.
4. Toast the chopped walnuts in a frying pan over medium heat for 3 to 4 minutes. Toss the toasted walnuts over the cauliflower and serve.

cauliflower, butter, weight cream cheese, garlic, parmesan cheese, heavy cream, basil, freshly ground, salt, walnuts

Taken from tastykitchen.com/recipes/sidedishes/creamy-cauliflower-with-toasted-walnuts/ (may not work)