Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water; drain.
While Kamut cooks, combine cauliflower and 1 tablespoon oil on a foil-lined jelly-roll pan coated with cooking spray; toss well to coat. Roast at 475°F for 15 minutes or until browned and crisp-tender.
Combine 1 tablespoon oil, tahini, lemon juice, 2 tablespoons warm water, 1/2 teaspoon salt, pepper, and garlic in a large bowl, stirring well with a whisk. Toss cauliflower with 1 tablespoon dressing. Add Kamut and arugula to bowl with remaining dressing; toss gently to coat. Arrange about 1 cup Kamut mixture onto each of 4 plates; divide cauliflower and avocado evenly over servings. Sprinkle avocado evenly with 1/4 teaspoon salt.
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