Kamut Salad With Roasted Cauliflower Food

KAMUT AND ROASTED VEGETABLES

Steps:

• Make the toasted spiced pepitas: Preheat oven to 350 degrees. In a small bowl, toss to combine pumpkin seeds and oil. Spread seeds out evenly on a small rimmed baking sheet and bake until golden and crisp, about 15 minutes. Transfer toasted seeds to a small bowl, add coriander, and toss to combine. Season with salt and pepper; set aside.
• Make the kamut: Soak kamut in water for 8 hours or up to overnight. Drain and place in a medium saucepan with a tight-fitting lid. Add stock and bring to a boil. Cover, reduce heat to low, and simmer until kamut is tender, about 40 minutes. Remove from heat and drain.
• Preheat oven to 425 degrees. Place squash, carrots, shallots, 2 tablespoons oil, and 2 teaspoons coriander seeds in a large bowl. Season with salt and pepper and toss to combine. Spread vegetables in one layer on a large parchment-lined rimmed baking sheet. Transfer to oven and roast until vegetables are golden brown and tender, 25 to 30 minutes. Transfer to a large bowl along with kamut.
• In a large bowl, whisk together vinegar, lemon zest and juice, and remaining 3 tablespoons oil and 2 tablespoons coriander seeds; season with salt and pepper. Add vegetable-and-kamut mixture and gently toss to combine. Stir in watercress, transfer to a large serving platter, and sprinkle with reserved pepitas.

ROASTED CAULIFLOWER SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
• Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
• Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
• Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON

Steps:

• Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
• In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
• Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
• Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.