Cauliflower and Squash Rhubarb Curry

Cauliflower and Squash Rhubarb Curry

This recipe, strangely, was inspired by the Rhubarb Apple Crisp that I made a couple of weeks ago. It was my first time working with Rhubarb, and I was quite a bit surprised when it dissolved in to a thick sauce with only minor cooking. At the time, I had used up all of the rhubarb I had, but I decided that as soon as I received more, I needed to do some further experimentation.

cauliflower leek squash rhubarb

When I saw the Rhubarb in this week’s FFTY box, I knew I wanted to try something a little different. At first, I wasn’t quite sure what to do and had kind of shelved it, and went along with my week. However, I had the same conundrum when I started thinking about the cauliflower that I also received this week. I wanted to get creative with it, so I started looking at my favorite inspirations sites  to get some ideas. (Thank you Tastespotting, Foodgawker, and Photograzing!) I started getting the idea for the curry a little at a time – first thinking about roasting the cauliflower and squash, then as I was sort of mentally inventory-ing what I had left from my box, I remembered the rhubarb, and thats when the inspiration hit me for a Rhubarb Curry.

Star Anise Clove Cumin Coriander Cardamon

It came out even better than I could have hoped – the rhubarb added a perfect amount of tang and an interesting quality to the curry, and helped to thicken the sauce, too. I did find the Star Anise to be a little distracting, so next time I would probably reduce it by 1/2 or even 1/4. The nice thing is, the sauce can be made in the time it takes to roast the veggies, so although the ingredient list might be intimidating, it’s really very easy to put together.

Basil

I was more or less shooting for planned leftovers when I made this. Mr. Man and Miss Thing both tend to get a little grumpy if there aren’t easy leftovers to grab for quick meals during the day, (or if they’re not being grumpy, they’re snacking on junk food…). We had it on the side with brown rice and some roast beef, but I think it would probably be great as a main dish, too – especially for a veggie. Although I’d probably add in a little protein of some kind.

Roasted Cauliflower and Squash

If you’ve got a lot going on, and don’t have time to make the sauce, the veggies are good on their own, too. I mean, I love me some Roasted Cauliflower (and roasted squash is durn tasty too). I couldn’t swear to it – since I didn’t try it, but I also think that this is one of those dishes that could easily be prepped up beforehand, and then just warmed and served for dinner guests and the like. If you’re cooking for a smaller crowd, or don’t want the leftovers, I would recommend halving the recipe, as this made a fairly signifigant amount of food. The squash does cook faster than the cauliflower, so I recommend cutting the squash pieces slightly bigger than the cauliflower pieces. If I’d had fresh jalapeno peppers, I would have roasted them with the other veggies and used them instead of the canned, so if ya got ‘em try it!

Detail Cauliflower and squash in Rhubarb Curry

Ingredients:

  • 2 small heads of Cauliflower; cut in to florets (larger pieces should be divided)
  • 1 lb Squash, cut in to large chunks.
  • 1 Rhubarb Stalk, sliced (appx 1 cup sliced rhubarb)
  • 1 leek, split lengthwise, cleaned, and sliced
  • 1 – 14 oz can Cocount Milk
  • 1 – 4 oz can diced jalapeno peppers
  • 1/4 cup Fresh Cilantro; finely chopped
  • 2 tbs Fresh Basil; finely chopped
  • 1 tbs Grated Ginger
  • 4 cloves Garlic; minced
  • 3 tbs Soy Sauce
  • 2 tbs Honey
  • 1 tbs Mirin
  • 2 tbs White Wine
  • 2 tbs Olive Oil
  • 1 tbs butter
  • 1 tsp Coriander Seed
  • 1 tsp Cumin Seed
  • 5-6 whole cloves
  • 1 star anise
  • 3 cardamon pods
  • 2 tsp ground Turmeric
  • 1/4 tsp ground cayenne (or to taste)
  • Kosher Salt

Method:

  • Preheat Oven to 350°
  • In a large bowl, toss the squash and cauliflower with olive oil and a liberal pinch or two of kosher salt
  • Spread the squash and cauliflower out in to an even layer on a baking sheet
  • Roast until cauliflower and squash are tender and golden, approximately 30 minutes.
  • In a dry skillet over medium heat, toast the clove, cumin seeds, coriander seed, cardamon and star anise until fragrant
  • Grind the spices, and set aside.
  • Melt the butter in a large, heavy skillet over medium heat.
  • Add the leeks and saute until they just begin to carmelize.
  • Push the leeks to one side and add the rhubarb
  • Saute the rhubarb for a couple of minutes
  • Stir in the white wine, cover and reduce heat
  • Cook for 2-4 minutes, or until rhubarb has softened and is falling apart
  • Add the coconut milk and bring to a simmer
  • Stir in the Peppers, basil, cilantro, ginger, garlic, mirin, soy sauce, honey, and the spices.
  • Simmer until curry has thickened
  • Pour over the roasted squash and cauliflower
  • Serve over rice, if desired.

top Cauliflower and squash in Rhubarb Curry

4 Responses to “Cauliflower and Squash Rhubarb Curry”

  1. thank you for figuring out this recipe! I've been wanting to think of savory ways to use rhubarb (I also like the extreme taste of bitter melons) – and you figured one out!

  2. Hi Morgan! Yeah, there really aren't enough savory recipes for rhubarb out there, which is too bad, because it actually kinda rocks as a tangy add-in! Let me know what you end up making!

  3. [...] received the rhubarb in this week’s FFTY box and some of it I used in a Rhubarb Curry that turned out excellent. But with the rest of it, I wanted to try foraying in to dessert land, [...]

  4. [...] 2 heads of Cauliflower – Cauliflower and Squash Rhubarb Curry [...]

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