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1
Heat the oil in a large saucepan (one that has a fitted lid).
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2
Add the onions to the pan, and saute for about three minutes.
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3
Add the garlic to the pan, and saute for 30 seconds, just until fragrant.
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4
Next, add the cauliflower to the pan along with 1/2 teaspoon of salt, the black pepper, onion powder, mustard powder, and bay leaf.
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5
Stir and saute the mix for 1-2 minutes, just until you smell the cauliflower.
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6
Add in the water and bring the mix up to a boil.
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7
Reduce the heat to a low simmer, and cover the pan for 10 minutes.
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8
Let the mix simmer (uncovered) for another 10 minutes.
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9
Remove the pan from the heat, and stir in the milk.
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10
Remove and discard the bay leaf.
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11
At this time, preheat the oven to 350 degrees.
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12
Using an immersion blender, blend the mix until smooth and creamy.
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13
Stir in the fresh nutmeg and six ounces of cheese (not the parmesan) while the cauliflower puree is still warm.
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14
Stir the mix until the cheese is melted or nearly so.
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15
Oil an 8 x 8 baking dish.
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16
To the cauliflower cheese mix, add the cooked quinoa, remaining 1/2 teaspoon of salt, and chopped greens.
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17
Gently stir the mix until well combined.
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18
Taste the mix and add extra salt if desired.
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19
Pour the contents of the saucepan into the oiled baking dish.
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20
Top evenly with the parmesan and walnut meal.
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21
Spray the top with a bit of olive oil from a Misto or cooking spray (this helps give the top a nice golden crust).
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22
Bake 20-25 minutes until top is lightly golden.
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23
Broil on high for another 2-3 minutes (watch it carefully so it doesn't burn) to get a nice brown crust.
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24
Cool for about 10 minute before cutting into squares and serving.
