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Vandal Cauliflower

Indulge your taste buds this holiday season with an unexpected twist on traditional Thanksgiving flavors. Crunchy walnuts, freshly squeezed lime juice, and an aromatic array of spices transform cauliflower florets into a tantalizing Thanksgiving side dish. Plump golden raisins and a tart cranberry drizzle made with local red wine adds delightfully sweet and tangy elements.

From the Kitchen of Meredith LaFrance and Nallely Vega

Servings:
Vandal Cauliflower 9 servings
Cranberry Drizzle 16 servings
Serving Size:
Vandal Cauliflower, 1/2 cup
Cranberry Drizzle, 2 tablespoons Vegan
Gluten-Free, Contains Nuts

Prep Time 15 Minutes
Cook Time 40 Minutes


INGREDIENTS

Vandal Cauliflower:

  • 1 medium head of cauliflower
  • 2 tablespoons olive oil
  • 1 teaspoon onion, granulated (OR, use an equal amount of onion powder)
  • 1 teaspoon garlic, granulated (OR, use an equal amount of garlic powder)
  • ½ teaspoon sage
  • ½ teaspoon paprika
  • ½ teaspoon thyme
  • ¼ teaspoon ground fennel
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons fresh lime juice (1 lime)
  • ½ cup walnut pieces
  • ¼ cup golden raisins

Cranberry Drizzle:

  • 2 cups cranberries, fresh or frozen
  • ¾ cup local red wine (we used Ste Chapelle, soft red)
  • ½ cup frozen orange juice, thawed
  • ½ cup water

DIRECTIONS

  1. Preheat oven to 425 F.
  2. Cut cauliflower into bite-sized florets and add to a large mixing bowl.
  3. Coat florets evenly in oil.
  4. In a separate bowl, combine onion, garlic, sage, paprika, thyme, ground fennel, ground black pepper, and salt. Mix spices together with a large spoon.
  5. Add spice mixture to cauliflower and stir well. Ensure spices are uniformly distributed.
  6. Add lime juice to bowl of florets.
  7. Lightly spray a 9 x 13-inch baking pan with oil. Add seasoned florets to pan and spread evenly. Bake uncovered for 20 minutes.
  8. Remove pan from oven and toss florets. Return pan to oven and bake uncovered for another 10 minutes.
  9. Remove pan from oven and add walnuts and golden raisins. Bake uncovered for another 10 minutes.
  10. Remove from oven.

DIRECTIONS (Cranberry Drizzle):

  1. Add cranberries, orange juice, red wine, and water to a medium-sized sauce pan.
  2. Bring mixture to a simmer over medium heat.
  3. Reduce heat to medium-low and continue to cook for 10 minutes, or until cranberries have burst, stirring frequently and mashing cranberries as they soften. Watch mixture carefully, as it could boil over.
  4. Remove from heat and allow to cool for 5-10 minutes.
  5. Pour sauce into a food processor or blender and blend until smooth (approximately 10-15 seconds).
  6. Drizzle 2 tablespoons on Vandal Cauliflower. Serve hot.

Nutrition Data (per ½ cup serving):
Vandal Cauliflower
92.6 Calories
6.8 g Fat
0.8 g Saturated Fat
0.0 g Trans Fat
0.0 g Cholesterol
76.9 mg Sodium
7.8 g Carbohydrate
1.8 g Fiber
3.8 g Sugar
2.3 g Protein

Cranberry Drizzle
18.2 Calories
0.0 g Fat
0.0 g Saturated Fat
0.0 g Trans Fat
0.0 g Cholesterol
1.2 mg Sodium
2.7 g Carbohydrate
0.6 g Fiber
1.2 g Sugar
0.1 g Protein

Vandal Cauliflower
Crunchy walnuts, freshly squeezed lime juice, and an aromatic array of spices transform cauliflower florets into a tantalizing Thanksgiving side dish.
Vandal Cauliflower Group
Meredith LaFrance and Nallely Vega

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Advancement Services

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University of Idaho
Moscow, ID 83844-3302

Mailing Address:

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Moscow, ID 83844-3302

Phone: 208-885-2072

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