Prep

1. Wash cauliflower and chop into smaller florets.
2. Preheat oven to 415º and line two baking sheets with foil.
3. Peel sweet potatoes and use a mandolin [or knife] to chop into round slices 1/4" thick. Toss with 3-4 tablespoons of olive oil, 2-3 teaspoons each of sea salt and pepper until well-coated. Spread sweet potatoes between 2 baking sheets and put them into the oven for 20 minutes.
4. This is where things get serious – If you play your cards right, you can knock out the prep for the 3 main components of this casserole simultaneously, in under 25 minutes. Boom. You with me?
5. Add quinoa and broth (or water) to a medium pot and bring to a boil. Decrease to a simmer and stir occasionally, cooking for 20-25 minutes.
6. In a larger pot, bring 8 cups of water to a boil and add cauliflower florets. Boil for 10-15 minutes until tender.
7. Add cauliflower florets to blender, along with 2 chipotle peppers, 1 tablespoon of adobo sauce from the can, 1 tablespoon of white wine vinegar, and 1 teaspoon each of sea salt and pepper. Add 1/4 cup of water and blend until smooth. If necessary, add more water to achieve a creamy consistency.
8. Once sweet potatoes and quinoa are finished cooking, decrease oven temperature to 350º.
9. Spray an 8"x8" baking dish with olive oil.

Assembly

1. Line the bottom with a layer of sweet potatoes.
2. Add a layer of quinoa.
3. Add a thin layer of cauliflower sauce, saving plenty for the top layer.
4. Add another layer of sweet potatoes.
5. Add another layer of quinoa.
6. Add a final layer of sweet potatoes.
7. Pour remaining sauce over top.
8. Bake 10-15 minutes until heated throughout.