Kamut with Roasted Cauliflower

Prep Time: 25 minutes

Serves: 8

  • 3/4 cup uncooked Kamut berries
  • Olive oil cooking spray
  • 4 cups cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons warm water
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cloves garlic, grated
  • 2 1/2 ounce baby arugula
  • 1 ripe peeled avocado, thinly sliced

Directions

  1. Cook Kamut according to package directions. Drain, if necessary.
  2. Rinse with cold water; drain.
  3. Preheat oven to 475 degrees.
  4. Line a baking sheet with foil; mist with cooking spray.
  5. Combine cauliflower and 1 tablespoon of the oil in baking sheet; toss well to coat.
  6. Roast until browned and crisp-tender, about 15 minutes.
  7. Combine remaining 1 tablespoon oil, tahini, lemon juice, water, 1/2 teaspoon of the salt, pepper and garlic in a large bowl, stirring well with a whisk.
  8. Toss cauliflower with 1 tablespoon of the dressing. Add Kamut and arugula to bowl with remaining dressing; toss gently to coat.
  9. Arrange about 1 cup Kamut mixture on each of 4 plates; divide cauliflower and avocado evenly over servings.
  10. Sprinkle avocado evenly with remaining 1/4 teaspoon salt