Kamut Salad with Roasted Cauliflower


Ann Pittman


  • 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


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

  • Active: 20 minutes:

  • Pack any leftover salad (minus the avocado) for your work lunch. 
  • Yield: Serves 4

Nutritional Information

Calories per serving: 338
Fiber per serving: 20g
Cholesterol per serving: 0mg
Fiber per serving: 9g
Protein per serving: 10g
Carbohydrate per serving: 37g
Sodium per serving: 406mg
Iron per serving: 3mg
Calcium per serving: 79mg