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
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!).
[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.
Place the whole pan in a 425 degree oven and roast for about 10 minutes or until cauliflower has softened.
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.
Using a spoon, create little holes in the veggies where you’ll drop the eggs.
Return the pan to the oven and bake until the eggs are cooked through, about 10-15 more minutes.
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!!
GIVEAWAY (giveaway ended)
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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!
- 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)
- Preheat oven to 425.
- Add the oil to an oven-proof sauté pan or skillet and heat over medium heat.
- 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.
- Place the whole pan in the oven and roast veggies for 10-15 minutes or until softened.
- Carefully remove the pan from the oven and stir in the peas and pesto.
- Create four little divots in the veggies and crack an egg into each hole.
- Return to the oven, reducing heat to 400, and bake for 10-15 minutes or until eggs are cooked to your liking.
- Serve with a squeeze of lemon and a sprinkle of Parmesan cheese, if desired.
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!
AmyDecember 10, 2014 at 2:56 pm
That cauliflower dish looks delicious. Maybe I’d try that in a new pan!
LaceyDecember 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!
AllysonDecember 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.
CoriDecember 10, 2014 at 4:57 pm
Steamed veggies or sauteed veggies to put over pasta or rice.
Deb JacksonDecember 10, 2014 at 4:58 pm
I think I would make cinnamon oatmeal.
JenniferDecember 10, 2014 at 5:23 pm
I’d make this recipe- looks delicious!
LaurenDecember 10, 2014 at 5:24 pm
I would make some sort of hearty stew in this pan first. Then probably this roasted cauli recipe!
CourtneyDecember 10, 2014 at 5:48 pm
This pan looks awesome! I would make a stir fry dish with quinoa and veggies!
Amelia WinslowDecember 10, 2014 at 5:57 pm
That sounds delicious. Invite me over! 🙂
Christina @ The Beautiful BalanceDecember 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!
Gay TDecember 10, 2014 at 7:22 pm
I’ll make a sautéed vegetable, seafood and rice dish.
christa gadolaDecember 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.
SharonDecember 10, 2014 at 9:06 pm
This would be a perfect pot to smother fresh shucked corn with onions and bacon!
Amelia WinslowDecember 10, 2014 at 9:52 pm
Now you’re talking!!
Margot CDecember 10, 2014 at 11:38 pm
I think a beautiful Ratatouille would be nice in that pan.
JenDecember 11, 2014 at 5:26 am
I could put this pan to good use!!!
mandaDecember 11, 2014 at 7:40 am
I would make soup.
jillDecember 11, 2014 at 7:41 am
Linda BradshawDecember 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.
NatalieDecember 11, 2014 at 8:30 am
I would make a shrimp stir fry!
WaheedaDecember 11, 2014 at 8:53 am
Great giveaway !
JessicaDecember 11, 2014 at 9:14 am
I would make a stir fry!
KathleenDecember 11, 2014 at 10:55 am
I would make chicken mozzarella pasta with sun-dried tomatoes!
BetsyDecember 11, 2014 at 10:59 am
I’d absolutely make this, it looks wonderful!
[email protected]December 11, 2014 at 11:40 am
How about a baked egg dish like a frittata?
BethDecember 11, 2014 at 12:40 pm
Amelia WinslowDecember 11, 2014 at 2:44 pm
YUM! Can I come over for dinner?!
AmandaDecember 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.
Nicole JenkinsDecember 11, 2014 at 4:04 pm
This recipe looks amazing! I am definitely going to try it!!
Dawn ThomasDecember 11, 2014 at 5:07 pm
I would make my son’s fave Israeli couscous with goat cheese.
AmandaDecember 11, 2014 at 6:10 pm
I would sear pork loin then bake in the oven.
ShannonDecember 11, 2014 at 7:30 pm
Pancakes for my family!
Jillian TDecember 11, 2014 at 7:51 pm
I would love to use it to make sauteed garlic asparagus.
EmiDecember 11, 2014 at 9:43 pm
I would make some pad thai, although roasted cauliflower sounds delicious on this chilly, windy day!
KarenDecember 12, 2014 at 7:52 am
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.
tammigirlDecember 12, 2014 at 12:38 pm
I think it would be a couple salmon filets. That sounds so good right now.
AnnieDecember 12, 2014 at 4:17 pm
Amy Z.December 12, 2014 at 4:32 pm
I’d make braised lettuce with peas!
shaunieDecember 12, 2014 at 7:49 pm
Would probably be broccoli casserole
shelley hudsonDecember 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.
Carla SDecember 13, 2014 at 3:03 am
I would saute maushrooms in olive oil and kale in olive oil. 🙂
Lindsay WilliamsDecember 13, 2014 at 8:28 am
I would make this recipe. Looks delicious!
Brittany KoelmelDecember 13, 2014 at 6:40 pm
I would make scallops!
marieDecember 14, 2014 at 7:40 am
Nicole DDecember 14, 2014 at 10:02 am
I would love to make some seasoned sauté veggies with some wild rice with this pan.
TaylorDecember 14, 2014 at 3:19 pm
I would make roasted brussel sprouts with bacon and chestnuts. Yum!
T Michelle TrumpDecember 14, 2014 at 7:07 pm
I would make some jambalya~!
AlyDecember 15, 2014 at 5:53 am
Hmmm…I would make some delicious fajitas.
wendy spencerDecember 15, 2014 at 11:24 am
I’d probably have to make some chili! Loaded with veggies and beans!
MillieDecember 15, 2014 at 5:02 pm
I would make this amazing dish over and over!!
Amelia WinslowDecember 15, 2014 at 5:17 pm
Aw, thanks, Millie!
AmberDecember 16, 2014 at 1:43 pm
Crepes, and sauteed asparagus!
sara haafDecember 16, 2014 at 6:02 pm
I’d make some chicken wild rice hot dish.
Taylor MathisDecember 16, 2014 at 6:39 pm
I would make some cauliflower fried “rice”, followed shortly by trying this recipe!!
Amelia WinslowDecember 16, 2014 at 9:19 pm
I’ve yet to try cauliflower fried rice but it sounds so good!
SheidaDecember 16, 2014 at 9:37 pm
Love this! This is a great breakfast idea!
Emily @Zweber FarmsDecember 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.
Amelia WinslowDecember 20, 2014 at 9:55 am
I bet this would be even more delicious with your eggs, Emily!
ErinMarch 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!
Amelia WinslowMarch 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!