Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Add
Cauliflower (2 heads)
and
Sweet Onions (210 g)
to a baking sheet. Drizzle with
Coconut Oil (30 mL)
. Roast the veggies for 20 minutes.
Step 3
While the veggies are roasting, add the
Unsalted Butter (30 g)
and
Garlic (3 cloves)
to a medium saucepan, cook over medium heat, stirring frequently until garlic begins to brown. Add the
Gluten-Free All-Purpose Flour (40 g)
and mix well.
Step 4
Whisk in the
Whole Milk (480 mL)
, stirring continuously until there are no clumps, bring to a boil over medium heat, then reduce to medium-low, and allow it to simmer for ten to fifteen minutes or until it has thickened, stirring occasionally.
Step 5
Remove the pan from the heat, and stir in the
Aged White Cheddar (225 g)
,
Dried Basil (1 g)
,
Dried Thyme (as needed)
,
Sea Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 6
Add the
Quinoa (340 g)
and roasted veggies to an oven-safe casserole dish, spreading evenly. Add in the
Kale (100 g)
and toss to combine.
Step 7
Sprinkle the mixture with
Romano Cheese (90 g)
and place the gratin in the oven. Bake for 18 minutes or until cheese is bubbling and beginning to brown.
Step 8
Garnish with fresh chives or green onions if desired. Serve and enjoy!
