Cauliflower Siniya/ Cauliflower baked in tahini - vegan

Name: Cauliflower Siniya/ Cauliflower baked in tahini - vegan
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: 1/2 head cauliflower, cut into florets; 1/2 cup tahini; 1/4 cup water; Juice of 1/2 lemon; 1/2 tsp salt; olive oil; To garnish: pomegranate seeds, chopped parsley, toasted pinenuts, sumac

Alessandra @alessa

This works well with a lemony tabouleh and/ or a sharp tomato salad.

Alessandra @alessa

This works well with a lemony tabouleh and/ or a sharp tomato salad.

Saved

Ingredients

1 hr

2 servings

1/2 headcauliflower, cut into florets
1/2 cuptahini
1/4 cupwater
Juice of 1/2 lemon
1/2 tspsalt
olive oil
To garnish: pomegranate seeds, chopped parsley, toasted pinenuts, sumac

Saved

Steps

1 hr

1

Preheat oven to 225.
2

Put the cauliflower in a roasting tray. Sprinkle with olive oil. Roast for about 45 mins. It’s ok if it catches slightly.
3

Take the cauliflower out of the oven. Let it rest for 5-10 mins. Turn the oven down to 180.
4

Mix the tahini with the water and lemon juice and salt until it’s like a watery paste. You may need more water depending on your tahini.
5

Pour the tahini paste over the cauliflower. Bake for 10-15 mins.
6

Sprinkle with one or more of: pomegranate seeds, toasted pinenuts, chopped parsley, sumac. Enjoy 😋