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Preheat the oven to 425 F. Line a large sheet pan with parchment paper.
Bring the vegetable broth to a boil in a saucepan, then add the quinoa, reduce heat to low, cover, and simmer until the broth is absorbed and quinoa is fluffy, 12 to 14 mins.
Meanwhile, add the cauliflower, tomatoes, carrots, onion, and garlic to the sheet pan. Cover with the olive oil, oregano, salt, black pepper, and chili powder and toss to coat. Place the garlic top side up in the center of the pan. Bake until the vegetables are very soft, 30 to 40 mins.
Once the quinoa is cooked, transfer it to an unlined sheet pan in one even layer & toss with the olive oil and a few generous pinches of salt. Bake on a separate rack, stirring halfway through to prevent burning, until the quinoa is golden and crispy, 20 to 25 minutes.
Once cool enough to handle, squeeze the garlic cloves out of the bulb into a blender along with the roasted veggies. Add the broth and beans (you may need to do this in 2 batches, or option to use an immersion blender in a pot) and blend on high speed with the air vent open until completely smooth.
Serve in bowls with crispy quinoa on top.