Caramelized cauliflower, nutty quinoa and garlicky breadcrumbs layered in a cheesy sauce of half-and-half and Crystal Farms Gouda makes for an indulgent, protein-packed side dish that’s guaranteed to be love at first bite.
Rinse quinoa and cook according to package directions in chicken or vegetable stock.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut cauliflower into bite-size pieces, toss with olive oil and season with salt and pepper. Arrange onto a baking sheet and roast for 20 minutes, or until tender and beginning to brown at the edges.
Lower oven temperature to 350 degrees.
In a small saucepan, melt butter over medium-low heat. Add garlic clove and cook until fragrant, about 15 seconds. Add panko bread crumbs and toast until golden, about 3-4 minutes. Remove from heat and transfer to a small bowl.
Add cooked quinoa and cauliflower to a large bowl. Mix in half-and-half, milk, ¾ cup Crystal Farms Shredded Gouda Cheese and fresh thyme. Stir to combine. Season with salt and pepper, to taste.
Place quinoa and cauliflower mixture in a greased casserole/baking dish. Top with remaining ¾ cup Crystal Farms Shredded Gouda Cheese and top with toasted breadcrumbs. Bake 30 minutes, or until golden and warmed through. For an extra crispy top, toast under the broiler until golden.
To make ahead: cook quinoa and roast cauliflower up to two days advance. Make casserole up to 1 day ahead, cover and refrigerate. Bake as directed.