Cheesy Cauliflower and Egg Pasta Skillet
Tender pasta and roasted cauliflower tossed with fluffy scrambled eggs and melted cheddar cheese. A quick, comforting vegetarian dinner scaled for three that pleases both adults and kids.
Prep
10 min
Cook
15 min
Total
25 min
Makes
3 servings
Created together. Shared with you.
Made by Jen + Lila
Jen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Large pot · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Bring a large pot of salted water…
- 01
Bring a large pot of salted water…
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente, about 8 to 10 minutes. Drain and set aside.
Look for: al dente
Tap card to mark done - 02
Heat half of the olive oil in…
While the pasta cooks, heat half of the olive oil in a large skillet over medium-high heat. Add the frozen cauliflower florets and garlic clove, cooking for 6 to 8 minutes until the cauliflower is tender and lightly browned around the edges.
Look for: the cauliflower is tender and lightly browned around the edges
Tap card to mark done - 03
Crack the eggs into a small bowl…
Crack the eggs into a small bowl and whisk gently with a pinch of salt until smooth.
Look for: smooth
Tap card to mark done - 04
Reduce the skillet heat to medium and…
Reduce the skillet heat to medium and push the cauliflower to one side. Add the remaining olive oil to the clear side of the skillet, then pour in the whisked eggs.
Tap card to mark done - 05
Gently stir the eggs with a spatula…
Gently stir the eggs with a spatula for 2 minutes until soft curds form and they are just set.
Look for: soft curds form and they are just set
Tap card to mark done - 06
Add the cooked pasta and shredded cheddar…
Add the cooked pasta and shredded cheddar cheese to the skillet. Toss everything together for 1 to 2 minutes until the cheese is melted and evenly coating the pasta and cauliflower.
Look for: the cheese is melted and evenly coating the pasta and cauliflower
Tap card to mark done - 07
Remove from heat
Remove from heat. Plate three equal portions, topping the adult portions with fresh arugula for a peppery bite.
Ready when: everything is assembled and ready to enjoy
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