Kamut Salad with Roasted Cauliflower and Avocado
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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.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:Oxmoor House, February, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice