Road Kill Roasted Cauliflower & Hominy Tacos with Homemade Corn Tortillas & Spicy Peach, Pineapple & Mango Salsa

All Photos © Christine Elise McCarthy 2013

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Roadkill? Caught your attention, didn’t it? Silly! I don’t eat meat. But I did buy some Dean Jacobs Road Kill Grill Rub because of the promise that it “Makes all critters taste great.”

I bought it in Gilroy (the garlic capital of the world) for my boyfriend, Miles, who lives almost as exclusively on meat as zombies do on brains. Whenever I think of zombies, and these days – what with their resurgent popularity – I think of them quite often – I think of my favorite zombie chant. (I stole the image below from Google.)

The monomaniacal nature of zombies can sometimes be quite endearing.

At any rate – I bought the Road Kill rub in Gilroy on a road trip that led to my vagina-centric post about Elsy’s Antojitos & my Shrimp & Cheesy Grits post which got into my pug, Memphis, and his tooth removal & the drunken, loopy slob he returned home as – still wobbly from getting put under. Look how drunk he looks in the pose he struck! 🙂

That was last September (when I bought the Road Kill Grill) & Miles has never used it so I decided to bust that shit out. It has a very smokey salty flavor & it worked AWESOMELY for this dish but, if you cannot find it, any taco seasoning or other grill rub would likely work. Even a homemade blend of spices would work – and you can Google a zillion options for that.

The recipe for the corn tortillas is HERE.

The recipe for the Spicy Peach & Pineapple & Mango Salsa is HERE.

You can use pre-made corn tortillas and any kind of salsa you like. The real magic here is the roasted cauliflower & hominy filling. I have been long obsessed with each of those ingredients & the threesome we had last night was – well – worth repeating. Much like my Vegan Pozole, and any taco recipe, the toppings are up to you. Here are a few ideas:

IDEAS for the toppings –

Grilled or fresh corn cut from the cob

Chopped tomatoes

Chopped cilantro

Sliced avocado

Sliced radishes

Lime wedges

Chopped cabbage (red or green)

Red onion – diced

Lettuce – chopped

Feta or Cotija (or other) cheese

Sour cream or yogurt or Mexican Crema

The only thing you need from me here is the recipe for the roasted cauliflower & hominy – so let’s get to it! I found myself devouring it right off the roasting pan. Try to use a high quality spice mix – and not something that has been in your pantry for 6 years & requires a fork to break it up. OK? I can’t take responsibility for your old, ashy spices! 🙂

Roadkill Roasted Cauliflower & Hominy

1 head cauliflower – broken into the tiniest florets

2 cups hominy

3 tsp Road Kill Grill rub (or rub/spices of your choice)

olive oil

S&P

DIRECTIONS

Heat your oven to 425.

Place your tiny cauliflower florets on a greased cooking sheet. Drizzle with a little olive oil & toss TWO (reserving one) of the tsps of spice rub in. I tossed this with my hands to get a good even mix.

Roast for 15 minutes. In the meantime – toss the other tsp of spice with the hominy with a teensy bit of olive oil (not more than a teaspoon).