1/2 cans (14 1/2 Oz. Size) Quartered Artichoke Hearts
Drained And Roughly Chopped
1- 1/2 cup Roughly Chopped Spinach Leaves
Packed
1/2 cups Grated Parmesan Cheese
Divided
Instructions
Preheat oven to 400 degrees 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 3540 minutes.
Remove from oven and reduce temperature to 350 degrees F.
Spray an 8x8 inch pan with cooking spray and combine quinoa, 1 cup of broth and 1/4 teaspoon of salt inside it, stirring well.
Cover with tinfoil and bake until broth is absorbed, about 3540 minutes.
While quinoa cooks, combine remaining broth and water in a large pot and bring to a boil.
Once boiling, add chopped cauliflower, cover and boil until the cauliflower is fork-tender, about 67 minutes.
While cauliflower cooks, heat olive oil in a medium pan over medium/high heat.
Add onion and stir until golden brown, about 45 minutes.
Using a slotted spoon, transfer cauliflower into a large, high-powered blender.
Add the cooked onion, red pepper flakes, 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 pureed, scraping down the sides as necessary.
Once quinoa is cooked, stir in all of the cauliflower Alfredo sauce, along with chopped artichoke hearts, spinach leaves and 1/4 cup of the grated Parmesan cheese.
Stir until well combined and 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 1520 minutes.