Preheat oven to 400 degrees F (200 degrees C).
Cauliflower (2 heads)
Sweet Onions (1 1/2 cups)
to a baking sheet. Drizzle with
Coconut Oil (2 Tbsp)
. Roast the veggies for 20 minutes.
While the veggies are roasting, add the
Unsalted Butter (2 Tbsp)
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 (1/4 cup)
and mix well.
Whisk in the
Whole Milk (2 cups)
, 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.
Remove the pan from the heat, and stir in the
Aged White Cheddar (2 cups)
Dried Basil (1 tsp)
Dried Thyme (1/2 tsp)
Sea Salt (1/4 tsp)
Ground Black Pepper (1/8 tsp)
Quinoa (2 cups)
and roasted veggies to an oven-safe casserole dish, spreading evenly. Add in the
Kale (4 cups)
and toss to combine.
Sprinkle the mixture with
Romano Cheese (3/4 cup)
and place the gratin in the oven. Bake for 18 minutes or until cheese is bubbling and beginning to brown.
Garnish with fresh chives or green onions if desired. Serve and enjoy!