Chop up cauliflower and red pepper and lay on a roasting pan, add baby carrots. Roast for 35 minutes (or until slightly charred - check the bottoms to make sure it's not actually burning).
Meanwhile cook quinoa (Bring to a boil, and cook for 15 minutes on low), set aside.
Once the vegetables are done, let them cool for a few minutes. Then you're going to puree them:
Using a high powered blender, add all of your vegetables and half a cup of water. Puree.
For The Cheese Sauce:
In a medium stock pot over medium heat melt your butter, add onions and cook until translucent. Now is when you will add your garlic, stir until fragrant.
Add flour, stir and add the almond milk. Let bubble for a minute or two and add the cup of cubed cheese. Stir until melted and add the pureed vegetables. Add salt, Worcestershire sauce, mustard powder, pepper, and thyme.
Add the sauce to the cooked quinoa, stir to combine.
Putting it together:
Butter a 9x13 baking pan add quinoa and top with 1 cup of shredded cheese. Sprinkle with red pepper flakes (optional).
Bake for 20-25 minutes or until cheese is melted and brown and beautiful.