KAMUT Khorasan Wheat Salad with Cauliflower, Olives and Raisins
1 cup KAMUT khorasan wheat
1⁄4 cup almond oil
1 medium shallot, minced
1 tablespoon minced fresh ginger
2 garlic cloves, minced
6 cups small cauliflower florets
4 ounces pitted green olives, sliced (about 1 cup)
3⁄4 cup golden raisins
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 cup dry white wine or dry vermouth
1. Soak the KAMUT khorasan wheat in a big bowl of cool water for at least 8 hours. But no more than 16 hours. Drain in a fine-mesh sieve or a small-holed colander in the sink. Pour the grains into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, then run under cool water until the grains are at room temperature. Drain thoroughly.
2. Heat a large pot or a Dutch oven over medium heat. Add the oil, then the shallot, ginger, and garlic. Cook, stirring almost constantly, until the shallot softens, about 1 minute.
3. Dump in the cauliflower florets. Continue cooking, stirring frequently, until they begin to soften and lightly brown at the edges, about 5 minutes.
4. Stir in the olives, raisins, cinnamon, salt, and pepper. Stir over the heat until very fragrant, a minute or so. Then pour in the wine or vermouth and bring to a full simmer. Bubble for 2 minutes to steam the vegetables a bit and to reduce the wine or vermouth until it’s the consistency of a dressing. Place the contents of the pot into a large bowl. Stir in the cooked KAMUT khorasan wheat.