Kamut Berry Pilaf With Butternut Squash And Cauliflower

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1 cup kamut berries

Coarse salt and freshly ground black pepper

1 head cauliflower, trimmed and broken into small florets, about 1 1/2 pounds florets

1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes, about 1 1/2 pounds

1/4 cup plus 3 tablespoons olive oil

2 small red onions, julienned

4 shallots, sliced

1 teaspoon brown mustard seeds

3/4 teaspoon Madras curry powder

3/4 teaspoon ground cumin

Pinch cayenne pepper

2 tablespoons sherry vinegar

Juice of one lemon

1/2 cup packed fresh flat-leaf parsley leaves

1/2 cup slivered almonds, toasted

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