This hearty vegan roasted cauliflower salad with cannellini beans, chewy kamut, and toasted pine nuts is great warm or cold.
-To make ahead simply leave the dressing off until you're about to serve.
-Packed lunches can be pre-dressed, but a wedge of lemon tucked along side is nice to freshen it up.
-If you're cooking kamut or another whole grain for this dish, cook two or three times as much as you need and freeze the leftovers in 1 cup portions for future meals.
-Adapted from Bon Appetit via Inquiring Chef