|("Go Broncos!") Indian Style Nachos|
I am definitely not a big fan of football. I never played the sport, did not grow up in a family that ever watched the sport and yet even I enjoy Super Bowl Sunday. Being a lover of food and cooking, I suppose it is the freedom to snack and eat items you normally wouldn't, as well as the amazingly creative commercials and reason to party that this American tradition provides that actually gets me to watch at least a few minutes of football once a year. I usually plan out what to make for the big day a couple of weeks ahead even though it is usually just my little family that I am feeding. Nachos have always been a family favorite so when I saw a recipe in a magazine a few weeks ago for "Indian Nachos" I knew immediately what I was going to try.
Loaded up with roasted and curried chick peas and cauliflower, shredded monterey jack cheese, cilantro and lime, this is like no other nachos I have ever eaten. My husband is not a fan of cauliflower, but I convinced him that this dish would be so full of other flavors that he would not know that he was actually eating something healthy. Top it off with a side of mango chutney, avocado and lime yogurt sauce and chopped raw cashews, it is a gourmet version of traditional game day food.
So when I got a call the day before the big game from a friend of mine inviting me and my family to a Super Bowl party, I was really excited that I had this meal planned out and thankful that I had bought way more than my husband, kids and I would ever eat on our own. I told her what I was planning to bring and just like my husband, I could hear the hesitation in her voice as she said, "that sounds interesting." Yes, it does and it is deliciously amazing too!!
Now since I live in Pennsylvania and the two football teams playing in this year's Super Bowl are from the other side of the country, I really had no clue who anyone, including my husband, would be routing for. He is an Eagles fan, so based on some reasoning of his own, his favorite to win is Denver and of course my kids follow along with whatever he says. I was planning to stay completely impartial, because as I said before, I am not a fan of the sport. But a few days ago, an article started circulating around the Facebook pages of a lot of my old high school friends informing us that a fellow alumni was on the Denver Broncos. Having graduated in a class of less than 300 kids, and having spent the first 22 years of my life in the same small Connecticut town, even I thought that was cool. The player graduated six years after I did so although I do not know him personally in any way, the article I read had quotes about him from teachers and administrators that I do know and that made it seem special. So obviously, I too am routing for the Broncos!
Because I like to be coordinated, I looked up the team colors for the Broncos (dark blue and orange) so I could convince my kids to dress in those colors. (I don't really own anything orange except for a large old track shirt so I won't be dressing in spirit). But the dish I am making? It is blue (organic blue corn chips) and orange (curried vegetables) and I did not even plan that. Coincidence? I think not. Just funny and meant to be. Hence the name of this post, and this dish, "Go Broncos!" Nachos.
** I left the party before half time and about 2/3 of this giant pan of nachos were already gone and everyone seemed to love them... even those who were skeptical at first. They are truly amazing!!!
("Go Broncos!") Indian Style Nachos
1/4 C. organic canola oil, divided in half
1 medium red onion, chopped
1 head of organic cauliflower, cut into small florets
2 (15.5 ounce) cans organic chick peas, drained and rinsed
3 T. curry powder
salt and pepper
2 C. plain Greek 2 % yogurt
2 (4.5 ounce) cans diced green chilies
zest of two limes
2 bags of organic blue corn chips
16 ounces Monterey Jack cheese, shredded
1/2 C. raw cashews, chopped
fresh organic cilantro, chopped
2 limes, zested and cut into wedges
jar of mango chutney
In a medium saucepan, heat 2 T. of canola oil, and add the onion. Saute for about 15 minutes, until translucent and cooked through. Toss the remaining oil with the cauliflower, chick peas and curry powder and roast in the oven at 425 F for 15 - 20 minutes. Mix in the sauteed onions and season with salt and pepper. In the meantime, mix together the Greek yogurt, avocado, green chilies and lime zest. Arrange half the chips on a large baking sheet and sprinkle with half of the cheese. Top with the rest of the chips, the cheese and the cauliflower mixture. Heat in a 350F oven until the cheese is melted and bubbly, about 10 minutes. Top with cashews, cilantro and lime juice, if desired and serve with the yogurt sauce and mango chutney.
|roasted cauliflower, chick peas and onions|
|hot from the oven|
|ready to serve|
|my (first) plateful|