Preheat the oven to 425°F (220°C, or gas mark 7). On a parchment paper-lined baking sheet, place the carrot, beet, orange bell pepper, and sweet potato in a single layer. Brush with olive oil and then sprinkle with paprika and sea salt. Bake for 25 minutes.
To make the cauliflower Alfredo sauce:
Boil the pasta according to the package instructions. Drain and set aside.
Meanwhile, in a large glass measuring cup, combine the cauliflower and almond milk. Microwave 4 minutes on high. Using an immersion blender, or in a food processor, purée the cauliflower.
In a large skillet over medium-high heat, melt the butter and olive oil. Stir in the almond flour, sea salt, and pepper. Slowly, about one-third at a time, sir in the puréed cauliflower. Cook for about 5 minutes, stirring continually until the sauce is thickened.
In a large serving bowl, toss together the pasta, cauliflower Alfredo sauce, and roasted veggies. Serve immediately.