Dairy Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Dairy Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like you spent way more effort than you actually did. Golden-edged cauliflower, wilted spinach, and jammy baked eggs all come together in one pan, draped in a bright, herby walnut pesto that does most of the heavy lifting on flavor. The pesto itself is completely dairy free — built on fresh basil, raw walnuts, garlic, olive oil, and lemon juice — so there's no parmesan needed and nothing to swap out. Walnuts pull double duty here, lending richness to the blended pesto and a toasty crunch when scattered through the skillet, which means you get that satisfying depth you'd normally expect from cheese. A pinch of turmeric gives the cauliflower a warm, golden hue and a subtle earthiness that plays beautifully against the zippy lemon finish. Everything goes from stovetop to oven in the same pan, so cleanup is minimal and the whole thing lands on the table looking genuinely impressive. Serve it straight from the skillet with a little extra basil on top and watch it disappear fast.

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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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