- 1 kilo/ 2.2lb. Cauliflower
For the Thini
- 1 cup Tahini
- 3/4 cup water
- from 1 lemon Lemon Juice
- 1 tbsp. Salt
- Sprinkle on top Olive oil
whenever we’re hosting dinner with Vegan members I always break my head trying to adopt, or better, to create a dish that will not compromise flavors just for the sake of the keeping it vegan. The Cauliflower Vegan Siniya is one of those dishes that are so simple but will still make any vegans or non-vegans come for seconds.
What is Siniya? it has many versions and forms; the name of the dish comes from the metal pan used to make it (it can be clay in some cases). Siniya is typical to the Arab kitchens in the middle east and the classic form of it is made of ground lamb covered with tahini.
The traditional Sinya is made as a small patty, hamburger shape if you’d like and was called Kafta bethina, meaning meatballs in tahini, and as the name implies, this is exactly what you’ll get.
The tahini used for Sinya is a bit more loose and runny (unlike different tahini recipes), because the Siniya is baked in the oven which makes the tahini lose fluids and become a bit hard, so it’s important not to over bake this casserole, because it will make the tahini become dry and grainy, I usually recommend a maximum of 15 minutes for the baking.
The Vegan version which I used for this recipe is made out of cauliflower, it is a simple dish, in which the roasted cauliflower blends with the tahini and creates a perfect bite. Cauliflower, tahini, lemon and olive oil are a perfect match so expect a delicious treat of what can be either a nice side dish for anything you make for dinner or a main course for Vegan members.
One thing is certain, this dish is effortless and you can integrate it in any meal, especially if expecting vegans or vegetarians on your table.
Roasting the Cauliflower
Making the Tahini