Preheat oven to 450 degrees. Slice cherry tomatoes in half and place on a baking sheet. Sprinkle with a little salt and pepper and heat in oven for 15-20 minutes or until the skin has browned.

Place cauliflower in a food processor and pulse until coarse (like rice). Set aside.

Line a large pot with ¼-cup broth.

Sauté shallots and garlic until translucent.

Stir in cauliflower and cook 5 minutes, stirring occasionally. Add a splash of broth to prevent sticking.

Add roasted tomatoes, nutritional yeast, tomato paste, plus remaining broth to a high-speed blender and blend until fully combined.

Add tomato mixture to your cauliflower, cover and simmer for a few minutes.

Uncover and stir in peas, dried basil, and cooked rice.

Continue to heat over low, stirring, until any excess liquid cooks off (the risotto should be soft).

Add milk. Stir in more if desired, and let rest a few minutes.

Top with fresh black pepper and an extra dash of dried basil.