Ingredients
- 1 small head garlic chop it in half if, it's quite large
- 1/2 tablespoon olive oil
- 1/2 cup quinoa uncooked
- 2 cups reduced sodium vegetable broth divided
- 3/4 teaspoon salt divided
- 1 cup water
- 3 cups cauliflower cut into bite-sized florets, 260 grams
- 1/3 cup onion roughly chopped
- 1/4 teaspoon crushed red pepper flakes
- Black pepper
- 3/4 cup quartered artichoke hearts drained and roughly chopped, about 1/2 of a 14.5-ounce can
- 1 1/2 cups roughly chopped spinach leaves packed
- 1/2 cup grated Parmesan cheese divided
Instructions
- Preheat your oven to 400°F.
- Chop off the top of the head of garlic 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 inward) and wrap the garlic up tightly. Place in 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 in the pan, 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 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 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 the cooked onion, red pepper flakes, the remaining 1/2 teaspoon of salt, and a few good pinches of pepper.
- Finally, add 2 tablespoons of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.
- Blend until smooth and puréed, 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.
- 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 before serving.
