- 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
- 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
Preheat oven to 475°F.
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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