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.
3/4 cup uncooked Kamut berries
4 cups cauliflower florets
2 tablespoons extra-virgin olive oil, divided
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
Est. added sugars 0g
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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Also appeared in:
Oxmoor House, February, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice