Preheat oven to 400 degrees F (200 degrees C).
Add Cauliflower (2 head) and Sweet Onion (1 1/2 cup) to a baking sheet. Drizzle with Organic Coconut Oil (2 tablespoon). Roast the veggies for 20 minutes.
While the veggies are roasting, add the Unsalted Butter (2 tablespoon) and Garlic (3 clove) 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 cup), 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 cup), Dried Basil (1 teaspoon), Dried Thyme (1/2 teaspoon), Sea Salt (1/4 teaspoon) and Ground Black Pepper (1/8 teaspoon).
Add the Quinoa (2 cup) and roasted veggies to an oven-safe casserole dish, spreading evenly. Add in the Kale (4 cup) 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!