In a medium bowl beat egg. Add in evaporated milk, cayenne, sea salt, pepper and Dijon mustard.

In a different bowl, combine 4 ounces muenster, cheddar and Parmesan.

Bring a large pot of water to a boil. Add cauliflower and cook for 7 to 8 minutes until tender. Using a slotted spoon transfer to the bowl of a food processor.

Cook quinoa pasta according to package directions in the same water. (Tip : make sure you don't under cook! The package warns against overcooking but under cooking is bad too!)

In an empty pot combine egg/milk mixture with the cheeses. Cook over medium low heat until the cheese melts. When the cheese is melted, add to food processor. Blend until smooth.

Toss pasta with sauce.

Place in a medium oven safe dish. Top with remaining 1 oz of muenster. Broil for 5 minutes.