Roasted Cauliflower & Egg Skillet with Hot Sauce & Cheddar Cheese

Roasted Cauliflower & Egg Skillet

with Hot Sauce & Cheddar Cheese

40 MIN
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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

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Dietary Information

Vegetarian Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Roasted Cauliflower & Egg Skillet with Hot Sauce & Cheddar Cheese
Title
time-saving
tips & techniques
How To: Prep Cauliflower Steaks
Hot Sauce
Parsley
Sweet Pepper
White Cheddar Cheese
Cauliflower
Yellow Onion
Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the cauliflower:
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. 

Prepare the remaining ingredients:
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.

Start the skillet:
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. 

Finish the skillet & serve your dish:
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! 

Tips from Home Chefs

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Roasted Cauliflower & Egg Skillet

Prepare & roast the cauliflower:
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.

Prepare the remaining ingredients:
Start the skillet:
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! 

Finish the skillet & serve your dish:
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