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1
Preheat oven to 400 degrees F.
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2
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.
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3
Place two pieces of tinfoil on top of each other (shiny side inwards) and wrap the garlic up tightly.
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4
Place on a small pan and bake until the garlic is soft and roasted, about 3540 minutes.
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5
Remove from oven and reduce temperature to 350 degrees F.
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6
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.
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7
Cover with tinfoil and bake until broth is absorbed, about 3540 minutes.
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8
While quinoa cooks, combine remaining broth and water in a large pot and bring to a boil.
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9
Once boiling, add chopped cauliflower, cover and boil until the cauliflower is fork-tender, about 67 minutes.
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10
While cauliflower cooks, heat olive oil in a medium pan over medium/high heat.
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11
Add onion and stir until golden brown, about 45 minutes.
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12
Using a slotted spoon, transfer cauliflower into a large, high-powered blender.
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13
Add the cooked onion, red pepper flakes, remaining 1/2 teaspoon of salt and a few good pinches of pepper.
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14
Finally, add 2 tablespoons of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.
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15
Blend until smooth and pureed, scraping down the sides as necessary.
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16
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.
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17
Stir until well combined and spinach begins to wilt.
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18
Cover and bake for another 15 minutes.
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19
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.
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20
Let stand for 510 minutes (its hot) and devour!
