Yesterday the Landlord and company were having the best smelling barbeque.

He has unwittingly provided me food ideas multiple times lately.  The closest I had to barbeque was a McCormick Mesquite spice which I mixed with panko breadcrumbs and coated chicken burgers. I opted for pan-frying. They turned out great.

They had just the right amount of sweet to spicy. On the side we had some enviable foods:

Roasted brussels sprouts – flavored with olive oil, garlic, salt, pepper, paprika and a little chili powder.

Roasted cauliflower – flavored with olive oil, garlic, salt, pepper, cayenne pepper. After roasting we coated with a sesame oil, agave, tahini dipping sauce. The brilliant source for this recipe sadly, is not but me but rather ZestyVegan at Serious Eats.

Slight modifications:

-We actually roasted the cauliflower for 30 minutes rather than 20.

-We also doubled the amount of sauce for the purpose of coating thoroughly.  (We had a very large head of cauliflower)

You have to love stuff you can just throw in the oven.