Kamut and Roasted Cauliflower Bowl with Dukkah

Kamut and Roasted Cauliflower Bowl with Dukkah
Total Time

60 min.

Serving & Size

1 bowl

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This eye-catching power bowl, inspired by flavours of the Middle East, is packed with both flavour and nutrition.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Verve Carrot and Parsnip with Ginger
1 pouch (1.81kg)
1 pouch (4 lb)

Flavourful carrots and parsnips simmered with onions, cream and butter finished with a hint of ginger.

water 750 mL 3 cups
kamut, soaked in water overnight and drained 750 mL 3 cups
small cauliflower florets 1 1/2 L 6 cups
chickpeas 750 mL 3 cups
olive oil 60 mL 1/4 cup
dukkah 60 mL 1/4 cup
salt and pepper, each 3 mL 1/2 tsp
firmly packed baby kale 1 L 4 cups
olive oil 60 mL 1/4 cup
lemon zest 15 mL 1 tbsp
lemon juice 30 mL 2 tbsp
Dijon mustard 5 mL 1 tsp
honey 5 mL 1 tsp
salt 3 mL 1/2 tsp
ripe avocados, halved, pitted, peeled and sliced (6.4 oz/180 g)
shredded beets 250 mL 1 cup
mint leaves 125 mL 1/2 cup
dukkah 30 mL 2 tbsp
1. In saucepan, bring soup and water to boil; stir in soaked kamut. Reduce heat to low; cover and simmer for 30 to 40 minutes or until liquid is absorbed and kamut is tender. Let stand for 10 minutes. Keep warm for service. Makes 8 cups.
2. Preheat oven to 425°F/220°C. Toss together cauliflower, chickpeas, olive oil, dukkah, salt and pepper until well coated. Arrange on parchment paper–lined baking sheets. Bake for 15 to 20 minutes or until cauliflower is lightly charred and tender. Can be served room temperature for service. Makes 6 cups (2.5 lb).
3. Toss together kale, olive oil, lemon zest, lemon juice, mustard, honey and salt. Can be refrigerated for up to 4 hours for service.

Recipe Tip

  1. Spoon 1 cup (250 mL) Kamut into serving bowl. Top with 3/4 cup (185 mL) Roasted Cauliflower and Chickpeas and 1/3 cup (80 mL) Lemony Kale, 3 slices avocado and 1 tbsp (15 mL) shredded beets. Sprinkle with 1 tbsp (15 mL) mint leaves and top with 3/4 tsp (4 mL) dukkah.

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