Melt butter in large pot on medium high heat, add garlic. Saute until garlic begins to brown. Reduce heat to medium low and add almond paste. Mix until the almond paste is dispersed and garlic has caramelized (not burned), becoming evenly brown. Remove from heat and pour over cooked pasta. Mix gently and set aside. 

In the same large pot add cooking olive oil on medium high heat. Saute shallots, scallions, and fresh thyme for approximate 1 minute or until the thyme become aromatic. Add curry powder, vegan bouillon, scotch bonnet, and water. Bring to a boil. Taste for flavor adjustments. Add Cauliflower. Cook for approximate 15 minutes or until the cauliflower has become tender and the curry is delicious. Remove from heat and blend in a heat proof blender attachment. Be sure to remove and hard thyme stems; if the stems are soft and tender allow them to remain. Blend until smooth.

Pour curry puree over pasta and mix until all of the pasta is coated. Add in vegan gouda cheese and mix well. Transfer half of the curry pasta mix into your baking dish. Top with 1 cup of your vegan sharp cheddar. Add remaining pasta mix to cover the first later and finish with remaining sharp cheddar over top. 

Cover and bake at 350F for approximately 35-40 minutes or until the cheese has melted and become bubbly. Serve.

Notes:For almond paste, toast 1c almonds in the oven for 15-18 minutes at 350F. Remove from oven and allow to cool. Grind toasted almonds in a coffee grinder or a high speed blender until smooth. Transfer into a storage container and use as desired.