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Creamy Cauliflower with Toasted Walnuts



Preheat oven to 375 degrees F.
Coat a 2 1/2 quart round casserole dish with butter and arrange cauliflower in dish.
Set aside.
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.
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.
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.