Cinnamon Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Cinnamon Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is a genuinely satisfying one-pan meal that brings together golden cauliflower, wilted spinach, toasted walnuts, and perfectly baked eggs — all tied together with a bright, herby basil pesto made entirely from scratch. The pesto leans on fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, so every element is clean and straightforward with zero hidden spices to worry about. Cinnamon has a sneaky way of showing up in spice blends, store-bought sauces, and even some jarred pestos, but building everything from individual ingredients here keeps the flavor profile exactly where you want it. The turmeric and red pepper flakes give the cauliflower a warm, earthy kick without any of the sweet-spiced notes that can catch people off guard. Eggs are nestled right into the skillet and finished in the oven, so the whites set up beautifully while the yolks stay a little jammy — a texture that plays wonderfully against the nutty, garlicky base. A final drizzle of lemon juice and a handful of fresh basil leaves brighten everything up just before serving. It's the kind of weeknight dinner that looks impressive straight from the pan but comes together with very little fuss.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
⅓ cup raw walnuts
2 cloves garlic, peeled
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt

For the skillet

2 tbsp extra virgin olive oil
1 medium head cauliflower (about 1 ½ lb), cut into small florets
¼ tsp ground turmeric
¼ tsp red pepper flakes
¼ tsp salt
¼ cup raw walnuts, roughly chopped
3 cups baby spinach
6 large eggs
salt and pepper, to taste

For serving

1 tbsp fresh lemon juice
fresh basil leaves, for garnish (optional)

Instructions

1
Make the pesto: combine the basil, 1/3 cup raw walnuts, garlic, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a food processor or blender. Pulse until a coarse, spreadable paste forms, scraping down the sides as needed. Set aside.
2
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.

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