Curried Cauliflower & Chickpeas • Bok Choy • Red Cabbage • Mint • Sorghum • Mango Chutney Vinaigrette

By Urban Roots Youth Youth and chef coaches Kyle (Mac) McCleary from the Minnesota Twins Performance Kitchen and Becki Ramirez from Minnesota Sportservice

Download this recipe (pdf)

Bollywood Smash by Urban Roots Youth

A feast for the eyes and the taste buds.

Rose, Nue and Chu teamed up with two Twins chefs, Kyle McCleary (chef to the Twins players) and Becki Ramirez (Target Field’s Suites chef) to put forward a unique flavorful mix of Indian-inspired cuisine. Curried cauliflower and chickpeas are roasted then folded into a combination of carrots, bok choy, red cabbage, sorghum, mint and raisins. It’s a feast for the eyes and the taste buds. It’s dressing with a curried mango chutney vinaigrette. The team smashed it outta the ballpark.

Viva Frida

with Mango Chutney Vinaigrette

Makes 8 (generous 1-cup) servings

Salad Ingredients

  • 1 (15-oz.) can garbanzo beans, rinsed & drained
  • 4 cups chopped cauliflower
  • 2 Tbsp. olive oil
  • 1 tsp. curry powder
  • ½ tsp. salt
  • ¾ cup uncooked sorghum grain
  • 1 cup shredded carrot
  • 1 cup chopped bok choy (leaves and stems)
  • 1 cup shredded red cabbage
  • ½ cup torn fresh mint leaves
  • ½ cup golden raisins
  • 8 cups mixed baby salad greens

Dressing Ingredients

  • ½ cup olive oil
  • ¼ cup cider vinegar
  • ¼ cup Major Grey’s mango chutney
  • ½ tsp. finely chopped garlic
  • ½ tsp. curry powder
  • ½ tsp. salt

Topper

  • ½ cup roasted & salted sunflower seeds

Directions

  1. Heat oven to 400-degrees. Toss the garbanzo beans and cauliflower with 2 tablespoons oil, curry powder, and ½ teaspoon salt in a large bowl until well coated.
  2. Spread in an even layer on a parchment-lined rimmed baking sheet. Roast for about 20 minutes or until cauliflower is golden and tender. Let cool.
  3. Meanwhile, cook sorghum according to package directions. Remove from heat; let cool.
  4. Mix the remaining salad ingredients, except the greens, in a large bowl. Stir in the cooked sorghum, cauliflower and beans.
  5. To make the dressing, process all the dressing ingredients in a blender until smooth.
  6. Spoon the sorghum-vegetable mixture over the greens. Drizzle with dressing and sprinkle with sunflower seeds.

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