Preheat your oven to 180°C / 350°F. Line a baking sheet with parchment paper.

Toss the cauliflower florets with 1 Tbsp extra virgin olive oil and spread in a single layer on the prepared baking sheet. Season with salt and pepper.

Roast the cauliflower, stirring when halfway through, until the florets are golden brown and slightly crisp on the outside, about 30 minutes.

If you don't have pre-cooked kamut (or other chewy whole grain) on hand, this is a good time to cook it. Bring a medium pot of water to the boil, salt it well, and add the uncooked kamut. Reduce the heat to low, cover, and simmer for 25-30 minutes until the grains are tender but still chewy. Drain, rinse in cold water, and set aside. Cook some extra to keep in the freezer so you'll have some handy for next time!

While the cauliflower is roasting, toast the pine nuts in a small frying pan over medium heat, stirring frequently until nutty smelling and golden - about 5 minutes. Set aside to cool.

In a large bowl combine the roasted cauliflower, kamut, cannellini beans, toasted pine nuts, capers, and parsley.

To make the dressing, in a small bowl whisk together the tahini, lemon juice, olive oil, and lemon zest. Slowly whisk in 1/4 cup water (or more if you like a looser dressing) and season with salt and freshly ground black pepper.

To serve, divide the salad into bowls and drizzle with tahini dressing. Sprinkle with extra capers and parsley.