Preheat your oven to 400°F.

Chop the top of the head of garlic off so the tips of the cloves are exposed and rub a drizzle of olive oil into the head of garlic.

Place two pieces of tinfoil on top of each other (shiny side inwards) and wrap the garlic up tightly. Place on a small pan and bake until the garlic is soft and roasted, about 35-40 minutes.

Turn the oven down to 350°F.

Spray an 8x8 inch pan with cooking spray and combine the quinoa, 1 cup of broth and 1/4 teaspoon of salt inside it, stirring well.

Cover with tinfoil and bake until the broth is absorbed, about 35-40 minutes.

While the quinoa cooks, combine the remaining broth and water in a large pot and bring to a boil.

Once boiling, add in the chopped cauliflower, cover and boil until the cauliflower is fork-tender, about 6-7 minutes.

While the cauliflower cooks, heat the olive oil in a medium pan over medium/high heat. Add in the onion and stir until golden brown, about 4-5 minutes.

Using a slotted spoon, transfer the cauliflower into a large, high-powered blender. Add in the cooked onion, red pepper flakes, the remaining 1/2 teaspoon of salt and a few good pinches of pepper.

Finally, add in 2 Tablespoon of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.

Blend until smooth and pureed, scraping down the sides as necessary.

Once the quinoa is cooked, stir in all of the cauliflower Alfredo sauce, along with the chopped artichoke hearts, spinach leaves and 1/4 cup of the grated Parmesan cheese.

Stir until well combined and the spinach begins to wilt. Cover and bake for another 15 minutes.

Finally, sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the casserole and bake, uncovered, until lightly golden brown, about 15-20 minutes.

Let stand for 5-10 minutes (it’s hot) and DEVOUR!