Pre-heat oven to 400 degrees.

Add bite-size cauliflower pieces and minced onion to baking sheet, drizzle with melted coconut oil, toss to coat and roast in oven for 20 minutes. Once cooked, remove and set aside.

While the veggies are roasting, add the organic butter and minced garlic to medium sauce pan, cook over medium heat, stirring frequently until butter is melted and garlic begins to brown. Add the gluten free flour and continue stirring until butter, garlic, and flour are well mixed.

Whisk in organic milk, stirring continuously until all is blended with no clumps, bring to a boil over medium heat, then reduce to medium-low, and allow to simmer for 10-15 minutes or until it has thickened, stirring occasionally. Watch to ensure it does not boil over. Remove the pan from the heat, and stir in the shredded white cheddar cheese, basil, thyme, salt and pepper. Stir to combine.

Add the cooked quinoa and roasted veggies to oven-safe casserole dish, {approximate 10"x10"x2" or equivalent} spreading evening. Add chopped kale, and toss to combine.

Pour cream based sauce over veggie, quinoa, and kale mixture and stir until combined. Sprinkle with freshly shredded Romano cheese and place gratin in the oven. Bake for 18 minutes or until cheese is bubbling and beginning to brown.

Garnish with fresh chives or green onions if desired, serve hot!