ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Kamut Salad with Roasted Cauliflower and Avocado

Hands-on time 20 mins
Total time 1 hr, 30 mins
Yield

Serves 4

The tahini dressing is rich and creamy, pairing well with toasty-roasty cauliflower and chewy Kamut. This salad makes an ideal weekend lunch, and leftovers (minus the avocado) hold up for a day so you can treat yourself to a terrific brown-bag lunch.

Ingredients

  • 3/4 cup uncooked Kamut berries
  • 4 cups cauliflower florets
  • 2 tablespoons extra-virgin olive oil, divided
  • Cooking spray
  • 2 tablespoons tahini (roasted sesame seed paste)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons warm water
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, grated
  • 2 1/2 ounces baby arugula
  • 1 ripe peeled avocado, thinly sliced

Nutrition Information

  • calories 338
  • fat 19.5 g
  • satfat 2.7 g
  • monofat 11.6 g
  • polyfat 3.7 g
  • protein 10 g
  • carbohydrate 37 g
  • fiber 9 g
  • sugars 6 g
  • Est. Added Sugars 0 g
  • cholesterol 0 mg
  • iron 3 mg
  • sodium 406 mg
  • calcium 79 mg

How to Make It

  1. Preheat oven to 475°F.
  2. Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water; drain.
  3. 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.
  4. 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.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, February, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;