Wheat Berry Salad With Cauliflower and Raisins

1 cup raw wheat berries, preferably spring white wheat berries or kamut berries (see note)

12 ounces frozen small cauliflower florets (do not defrost)

¼ cup store-bought green olive tapenade

3 tablespoons olive oil

1½ tablespoons white balsamic vinegar

½ teaspoon dried sage, crumbled

¼ teaspoon ground cinnamon

¼ teaspoon ground black pepper

½ cup golden raisins

¼ cup hulled, unsalted sunflower seeds, toasted (see note)

Bring a large saucepan of water to a boil over high heat. Stir in the wheat berries, then partially cover and reduce the heat to low; cook until tender, about 50 minutes.

Just before the wheat berries are done, place the cauliflower florets in a large colander set in the sink. Drain the wheat berries, pouring them directly over the florets. Let stand for 1 minute, then rinse under cool water to stop further cooking. Drain well.

Whisk together the tapenade, oil, vinegar, sage, cinnamon and black pepper in a large bowl until a little creamy and well blended. Add the wheat berries and cauliflower, as well as the raisins and sunflower seeds. Toss well before serving.

Note: Toast the sunflower seeds in a small dry skillet over medium heat for 5 to 8 minutes until fragrant and lightly browned, stirring or shaking the skillet often to prevent burning. Cool completely. Spring white wheat berries offer a soft, luxurious texture, and that's what we used here; kamut berries have a buttery, sophisticated accent.

Make ahead: The salad can be refrigerated for several days.

Makes 4 servings

Nutrition | Per serving: 400 calories, 9 g protein, 55 g carbohydrates, 18 g fat, 2 g saturated fat, 0 mg cholesterol, 180 mg sodium, 6 g dietary fiber, 14 g sugar

From cookbook authors Mark Scarbrough and Bruce Weinstein