Main dishes Recipes Vegetarian Winter

Baked Eggs with Roasted Cauliflower, Peas and Pesto

roasted cauliflower

I love vegetables. Like really love them. In fact I think they’re my favorite food group…after the ice cream and cheese group, that is. 😉

But you know what I do not enjoy?

Plain steamed vegetables. Mushy vegetables. Bland vegetables.

These commonly served dishes make veggie-eating seem like a chore, and hardly highlight the delicious variations in color, flavor and texture that vegetables offer.

So today I want to share with you a vegetable creation that’s the complete opposite of bland and boring:

Roasted Cauliflower with Peas, Pesto and Eggs

roasted cauliflower

Though this dish is nearly all vegetables, I think you could serve it to your heartiest eater without a single complaint. It’s that good.

What’s even better? The whole thing can be made in just one pan (a killer Le Creuset pan that you can enter to win at the bottom of this post!!) with just a handful of simple ingredients.

It’s healthy, incredibly flavorful, and has quickly become my family’s new favorite vegetarian dinner.

Here’s how to make it.

Gather your cauliflower, frozen peas, eggs and pesto (I used this pesto with some fresh basil thrown in, but you could use any pesto recipe you like or even store-bought. Add the juice of half a lemon if your pesto doesn’t already taste bright and tangy – you really want a lemony taste for this dish!).

roasted cauliflwer

[Note: I always choose Earthbound Farm veggies whenever they are an option. Partly because they’re organic, but also because I find their produce – whether fresh or frozen – just tastes better than the alternatives. Must be that beautiful land and those dedicated farmers.]

Cut your cauliflower into florets and sauté with olive oil and a small sliced onion in your sauté pan until they start to brown.

roasted cauliflower

Place the whole pan in a 425 degree oven and roast for about 10 minutes or until cauliflower has softened.

roasted cauliflower

Remove pan from oven (make sure to place a potholder over the handle – sounds obvious but I’ve forgotten before and it huuuuurts!) then stir in the frozen peas and pesto.

roasted cauliflower

Using a spoon, create little holes in the veggies where you’ll drop the eggs.

roasted caulifloewr

Return the pan to the oven and bake until the eggs are cooked through, about 10-15 more minutes.

roasted cauliflower

That’s it!

roasted cauliflower

I like to serve this with a thick piece of rustic bread & butter, but it’s satisfying enough to eat as-is, too. It’s also delicious when topped with a little squeeze of lemon or a sprinkle of Parmesan cheese.

Below is the step-by-step recipe, as well as your chance to enter to win this Le Creuset 3-quart Stainless Steel Saute Pan – a $200 value!!

le creuset pan

GIVEAWAY (giveaway ended)

a Rafflecopter giveaway

You can also enter to win this pan plus MORE Le Creuset pans, cookbooks and free product coupons over on Earthbound Farm’s Facebook page as part of their Holiday Giveaway. Visit their page to enter!

Baked Eggs with Roasted Cauliflower, Peas and Pesto
Prep time
Cook time
Total time
This unique vegetarian dish is incredibly flavorful and only requires a few ingredients!
Serves: 2 entree servings, or 4 smaller servings
  • 3 Tbsp olive oil
  • 1 head Earthbound Farm cauliflower, cut into small florets
  • 1 small-medium onion, sliced
  • 1 cup Earthbound Farm frozen peas
  • ¼ cup pesto of your choice
  • 4 organic eggs
  • Kosher salt
  • Lemon wedges and Parmesan cheese, for serving (optional)
  1. Preheat oven to 425.
  2. Add the oil to an oven-proof sauté pan or skillet and heat over medium heat.
  3. Add the onion and cauliflower florets, along with a generous pinch of salt, and sauté for 5-8 minutes or until veggies begin to brown.
  4. Place the whole pan in the oven and roast veggies for 10-15 minutes or until softened.
  5. Carefully remove the pan from the oven and stir in the peas and pesto.
  6. Create four little divots in the veggies and crack an egg into each hole.
  7. Return to the oven, reducing heat to 400, and bake for 10-15 minutes or until eggs are cooked to your liking.
  8. Serve with a squeeze of lemon and a sprinkle of Parmesan cheese, if desired.
Remember to place a pot-holder over the handle of the pan before removing it from, or returning it to, the oven so as not to burn your hand! It's easy to forget!

This post is sponsored by Earthbound Farm, as part of my ongoing partnership with them. Thank you for reading and for supporting both my blog and organic producers who are helping to protect our health and the earth!


  • Reply
    December 10, 2014 at 2:56 pm

    That cauliflower dish looks delicious. Maybe I’d try that in a new pan!

  • Reply
    December 10, 2014 at 3:18 pm

    I’d make this recipe with the new pan! I plan to make it either way. Looks delicious! Thanks for the giveaway!

  • Reply
    December 10, 2014 at 3:34 pm

    This looks like a fabulous pan! The first recipe I would make is my mom’s delicious 3-bean veggie chili.

  • Reply
    December 10, 2014 at 4:57 pm

    Steamed veggies or sauteed veggies to put over pasta or rice.

  • Reply
    Deb Jackson
    December 10, 2014 at 4:58 pm

    I think I would make cinnamon oatmeal.

  • Reply
    December 10, 2014 at 5:23 pm

    I’d make this recipe- looks delicious!

  • Reply
    December 10, 2014 at 5:24 pm

    I would make some sort of hearty stew in this pan first. Then probably this roasted cauli recipe!

  • Reply
    December 10, 2014 at 5:48 pm

    This pan looks awesome! I would make a stir fry dish with quinoa and veggies!

    • Reply
      Amelia Winslow
      December 10, 2014 at 5:57 pm

      That sounds delicious. Invite me over! 🙂

  • Reply
    Christina @ The Beautiful Balance
    December 10, 2014 at 6:13 pm

    I would definitely make this omg this has some of my favorite flavors all mixed together and I love how easy it is to make!

  • Reply
    Gay T
    December 10, 2014 at 7:22 pm

    I’ll make a sautéed vegetable, seafood and rice dish.

  • Reply
    christa gadola
    December 10, 2014 at 8:12 pm

    mmmm…. i love roasted cauliflower and baked eggs. if i won this lovely pan, i sure would try your recipe. along with plain ol fried eggs on toast! love le creuset.

  • Reply
    December 10, 2014 at 9:06 pm

    This would be a perfect pot to smother fresh shucked corn with onions and bacon!

  • Reply
    Margot C
    December 10, 2014 at 11:38 pm

    I think a beautiful Ratatouille would be nice in that pan.

  • Reply
    December 11, 2014 at 5:26 am

    I could put this pan to good use!!!

  • Reply
    December 11, 2014 at 7:40 am

    I would make soup.

  • Reply
    December 11, 2014 at 7:41 am

    probably eggs!!

  • Reply
    Linda Bradshaw
    December 11, 2014 at 8:30 am

    That recipe looks so yummy. I would love to have the pan. I would saute some veggies and maybe some kind of meat. I would love to look up recipes to try.

  • Reply
    December 11, 2014 at 8:30 am

    I would make a shrimp stir fry!

  • Reply
    December 11, 2014 at 8:53 am

    Great giveaway !

  • Reply
    December 11, 2014 at 9:14 am

    I would make a stir fry!

  • Reply
    December 11, 2014 at 10:55 am

    I would make chicken mozzarella pasta with sun-dried tomatoes!

  • Reply
    December 11, 2014 at 10:59 am

    I’d absolutely make this, it looks wonderful!

  • Reply
    [email protected]
    December 11, 2014 at 11:40 am

    How about a baked egg dish like a frittata?

  • Reply
    December 11, 2014 at 12:40 pm

    Looks delicious!

  • Reply
    December 11, 2014 at 2:51 pm

    I would use it to make pork chops or pork loin. I could brown the meat, then bake it.

  • Reply
    Nicole Jenkins
    December 11, 2014 at 4:04 pm

    This recipe looks amazing! I am definitely going to try it!!

  • Reply
    Dawn Thomas
    December 11, 2014 at 5:07 pm

    I would make my son’s fave Israeli couscous with goat cheese.

  • Reply
    December 11, 2014 at 6:10 pm

    I would sear pork loin then bake in the oven.

  • Reply
    December 11, 2014 at 7:30 pm

    Pancakes for my family!

  • Reply
    Jillian T
    December 11, 2014 at 7:51 pm

    I would love to use it to make sauteed garlic asparagus.

  • Reply
    December 11, 2014 at 9:43 pm

    I would make some pad thai, although roasted cauliflower sounds delicious on this chilly, windy day!

  • Reply
    December 12, 2014 at 7:52 am

    Your recipe!

  • Reply
    Alexa F.
    December 12, 2014 at 9:37 am

    Probably either kale or brussels sprouts. Maybe eggs from our ducks – because why not first test out the heating needs with something that can be picky.

  • Reply
    December 12, 2014 at 12:38 pm

    I think it would be a couple salmon filets. That sounds so good right now.

  • Reply
    December 12, 2014 at 4:17 pm

    this recipe!

  • Reply
    Amy Z.
    December 12, 2014 at 4:32 pm

    I’d make braised lettuce with peas!

  • Reply
    December 12, 2014 at 7:49 pm

    Would probably be broccoli casserole

  • Reply
    shelley hudson
    December 12, 2014 at 8:47 pm

    I’d make a stove-top frittata! I absolutely loved this dish, Amelia. It’s so hearty and substantial–perfect for cooler weather and very satisfying.

  • Reply
    Carla S
    December 13, 2014 at 3:03 am

    I would saute maushrooms in olive oil and kale in olive oil. 🙂

  • Reply
    Lindsay Williams
    December 13, 2014 at 8:28 am

    I would make this recipe. Looks delicious!

  • Reply
    Brittany Koelmel
    December 13, 2014 at 6:40 pm

    I would make scallops!

  • Reply
    December 14, 2014 at 7:40 am

    A fritatta!

  • Reply
    Nicole D
    December 14, 2014 at 10:02 am

    I would love to make some seasoned sauté veggies with some wild rice with this pan.

  • Reply
    December 14, 2014 at 3:19 pm

    I would make roasted brussel sprouts with bacon and chestnuts. Yum!

  • Reply
    T Michelle Trump
    December 14, 2014 at 7:07 pm

    I would make some jambalya~!

  • Reply
    December 15, 2014 at 5:53 am

    Hmmm…I would make some delicious fajitas.

  • Reply
    wendy spencer
    December 15, 2014 at 11:24 am

    I’d probably have to make some chili! Loaded with veggies and beans!

  • Reply
    December 15, 2014 at 5:02 pm

    I would make this amazing dish over and over!!

  • Reply
    December 16, 2014 at 1:43 pm

    Crepes, and sauteed asparagus!

  • Reply
    sara haaf
    December 16, 2014 at 6:02 pm

    I’d make some chicken wild rice hot dish.

  • Reply
    Taylor Mathis
    December 16, 2014 at 6:39 pm

    I would make some cauliflower fried “rice”, followed shortly by trying this recipe!!

    • Reply
      Amelia Winslow
      December 16, 2014 at 9:19 pm

      I’ve yet to try cauliflower fried rice but it sounds so good!

  • Reply
    December 16, 2014 at 9:37 pm

    Love this! This is a great breakfast idea!

  • Reply
    Emily @Zweber Farms
    December 20, 2014 at 9:31 am

    This looks fabulous! I’m going to try this for Christmas brunch. Our family adores cauliflower and of course we gave an abundance of frsh farm eggs. Thanks for the great recipe Amelia.

    • Reply
      Amelia Winslow
      December 20, 2014 at 9:55 am

      I bet this would be even more delicious with your eggs, Emily!

  • Reply
    March 2, 2015 at 6:02 pm

    I made this today and LOVED it. One question. Do you bake the eggs until the yolks are set, or leave them runny? Thanks Amelia!

    • Reply
      Amelia Winslow
      March 3, 2015 at 2:16 pm

      Aw, I’m so glad! Thanks for sharing! I usually leave them a little runny – like where the outside of the yolk is firmer but the inside is runny, like an over-medium fried egg. But that part is up to you!

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