Pack any leftover salad (minus the avocado) for your work lunch. 

Also appeared in: , October, 2016


Credit: Ann Pittman

Recipe Summary test

20 mins
1 hr 30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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. 


Nutrition Facts

338 calories; fiber 20g; fiber 9g; protein 10g; carbohydrates 37g; sodium 406mg; iron 3mg; calcium 79mg.