Xanthan Gum Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Xanthan Gum 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 cauliflower, jammy baked eggs, and a vibrant homemade walnut pesto all coming together in one pan. The pesto is blended from scratch using fresh basil, raw walnuts, garlic, lemon juice, and olive oil, so you know exactly what's in it — no store-bought sauces with mystery additives or thickeners to worry about. Every single ingredient here is naturally free of xanthan gum, which makes this a genuinely stress-free cook rather than a recipe that requires label-checking and substitutions. The cauliflower gets a gorgeous sear with turmeric and red pepper flakes before the spinach wilts in and the eggs are nestled into little wells for their oven finish. That final drizzle of reserved pesto and a squeeze of lemon over the top pulls everything into something that tastes bright, rich, and deeply satisfying all at once. It's hearty enough to stand alone as a full meal and impressive enough to serve to guests straight from the skillet.

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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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