Cauliflower Vegan Siniya

Whenever we're hosting dinner with vegan guests, I always rack my brain trying to adapt — or better yet, create — a dish that won't compromise on flavor just for the sake of keeping it vegan. The Cauliflower Vegan Siniya is one of those dishes that's so simple but will still have vegans and non-vegans alike coming back for seconds. What is Siniya? It has many versions and forms. The name comes from the metal pan used to make it (clay in some cases). Siniya is typical of Arab kitchens in the Middle East, and the classic version is made of ground lamb covered with tahini. The traditional Siniya is made as a small patty — hamburger-shaped, if you'd like — and was called Kafta bethina, meaning meatballs in tahini. As the name implies, that's exactly what you'll get. The tahini used for Siniya is a bit looser and runnier than in other tahini recipes, because the Siniya is baked in the oven, which causes the tahini to lose moisture and firm up. It's important not to over-bake this casserole — it'll make the tahini dry and grainy. I usually recommend a maximum of 15 minutes in the oven.   The vegan version I used for this recipe is made with cauliflower. It's a simple dish where 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 dish that works as either a nice side for whatever you're making for dinner or a main course for vegan guests. One thing is certain: this dish is effortless and you can work it into any meal, especially if you're expecting vegans or vegetarians at your table.