Food Recipes Cheesy Baked Quinoa and Cauliflower 4.1 (8) 5 Reviews This creamy, cheesy quinoa bake—a combination of golden roasted cauliflower, good-for-you quinoa, and toasted herby breadcrumbs—has everything we want. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on October 26, 2022 Rate PRINT Share Close Photo: Alison Miksch Hands On Time: 20 mins Total Time: 45 mins This creamy baked quinoa isn't just scrumptious—it's also an easy weeknight side dish that can be made ahead and reheated later. Serve with a big leafy salad and a bottle of Sancerre. Ingredients 1 cup quinoa 1 head cauliflower, cut into florets 5 tablespoons olive oil, divided 1 ½ teaspoons kosher salt, divided Freshly ground black pepper 4 tablespoons (½ stick) unsalted butter 1 yellow onion, finely chopped 4 tablespoons all-purpose flour 4 cups whole milk 4 ounces sharp white Cheddar cheese, grated (1 cup), divided 4 ounces fontina cheese, grated (1 cup), divided 2 ounces Parmesan cheese, finely grated (1 cup), divided 2 cups panko 1 tablespoon fresh thyme leaves Directions Preheat oven to 425°F. Cook quinoa according to package directions. Toss cauliflower with 3 tablespoons oil, 1 teaspoon salt, and several grinds of pepper on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes. Meanwhile, melt butter in a large skillet over medium. Add onion and remaining ½ teaspoon salt and cook, stirring often, until softened, about 4 minutes. Add flour and cook, stirring, until mixture starts to turn golden, about 2 minutes. Gradually whisk in milk, stirring after each addition, until thickened. Bring to a simmer and cook, stirring often, until slightly thickened, about 5 minutes. Remove from heat and add half the Cheddar, half the fontina, and half the Parmesan, stirring until melted. Transfer sauce to a 3-quart baking dish and fold in quinoa and cauliflower. Recipe can be made up to this point 1 day ahead. When ready to serve, heat oven to 425°F. Toss panko with thyme, remaining cheese, and remaining 2 tablespoons oil in a medium bowl; scatter over quinoa mixture. Bake until edges are bubbling and top is golden brown, 15 to 18 minutes. Let cool for 5 minutes before serving. Rate It Print