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Roasted Cauliflower & Egg Skillet
with Hot Sauce & Cheddar Cheese
40 MIN
2 Servings
From the Test Kitchen
For this comforting stovetop dish, we’re nestling rich eggs between a mix of roasted cauliflower, sweet peppers, and more. It’s all finished with a melty layer of tangy cheddar cheese and hot sauce for just a bit of heat.
11 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
Dietary Information
Vegetarian
WW Recommended
Carb Conscious
Plant-Forward
-
NutritionPER SERVING
-
Calories370 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
-
2 Pasture-Raised Eggs
- 1 head Cauliflower
-
2 cloves Garlic
- 4 oz Sweet Peppers
- 1 Yellow Onion
- 1 bunch Parsley
- 2 oz White Cheddar Cheese
- 1 Tbsp Hot Sauce
- ¼ cup Grated Parmesan Cheese
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Grate the cheddar on the large side of a box grater. Roughly chop the parsley leaves and stems.
3
Start the skillet:
Once the cauliflower has roasted about 20 minutes, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the roasted cauliflower. Cook, stirring occasionally, 1 to 2 minutes, or until combined.
4
Finish the skillet & serve your dish:
Using a spoon, create 2 shallow wells in the center of the cooked vegetables. Crack an egg into each well; season with salt and pepper. Evenly top the with the grated cheddar. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Crefully remove the foil and let cool at least 2 minutes. Serve the finished skillet garnished with the chopped parsley, parmesan, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare & roast the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Grate the cheddar on the large side of a box grater. Roughly chop the parsley leaves and stems.
3
Start the skillet:
Once the cauliflower has roasted about 20 minutes, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the roasted cauliflower. Cook, stirring occasionally, 1 to 2 minutes, or until combined.
4
Finish the skillet & serve your dish:
Using a spoon, create 2 shallow wells in the center of the cooked vegetables. Crack an egg into each well; season with salt and pepper. Evenly top the with the grated cheddar. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Crefully remove the foil and let cool at least 2 minutes. Serve the finished skillet garnished with the chopped parsley, parmesan, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
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