Kamut Salad with Roasted Cauliflower


  • 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.

Nutrition 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

2 Comments Add yours

  1. BeaFreitas says:

    Looks delicious !!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s