Lactose Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Lactose Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like you tried way harder than you actually did. Golden-edged cauliflower, wilted spinach, and toasty walnuts form a hearty base, all brought together with a vibrant, dairy-free basil pesto that you blitz together in minutes. Traditional pesto often leans on parmesan for richness and depth, but here raw walnuts and good olive oil do all that heavy lifting — no cheese needed, and honestly, you won't miss it. The turmeric and red pepper flakes add a warm, subtle kick that makes every bite a little more interesting. Eggs are nestled right into the skillet and finished in the oven, so the whites set up perfectly while the yolks stay just a little jammy. A final drizzle of bright lemon juice and extra pesto over the top pulls everything together into something that feels genuinely restaurant-worthy. Serve it straight from the pan and let people dig in.

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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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