Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 1-2 minutes less than package directions. Drain and set aside.

Toss the broccoli and cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes until edges are golden and caramelized.

While vegetables roast, heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

Whisk flour into the garlic oil and cook for 1 minute. Gradually whisk in almond milk, ensuring no lumps form. Simmer for 3-4 minutes until slightly thickened.

Remove sauce from heat and stir in ricotta cheese, half the Parmesan, and nutmeg. Season with salt and pepper to taste.

Reduce oven temperature to 375°F (190°C). Grease a 9x13 inch baking dish.

Combine cooked pasta, roasted vegetables, and cheese sauce in the prepared baking dish. Top with remaining Parmesan and all the mozzarella cheese.

Bake for 25-30 minutes until golden brown and bubbly on top. Let rest for 10 minutes before serving.

Garnish with fresh chopped parsley and serve hot.