Gluten Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Gluten 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 florets get tossed with turmeric, red pepper flakes, and a vibrant homemade basil-walnut pesto before six eggs are nestled right into the pan and finished in the oven — it's a one-skillet situation that delivers serious flavor with minimal cleanup. The pesto is blended from scratch using fresh basil, raw walnuts, garlic, olive oil, and lemon juice, so every ingredient is naturally free of gluten without any substitutions or workarounds needed. Cauliflower steps in as the hearty base here, and it genuinely earns its place — especially once it picks up those toasty, spiced edges from the stovetop. A handful of baby spinach wilts into the mix for color and freshness, and a final drizzle of pesto and bright lemon juice ties everything together just before serving. It's the kind of dish that works for a lazy Sunday brunch or a fast weeknight dinner, and it comes straight to the table in the pan.

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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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