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