Fire Roasted Tomato Cauliflower Risotto

Fire Roasted Tomato Cauliflower Risotto

Prep Time 5 mins
Cook Time 26 mins
Course Appetizer, cooked, Dinner, Lunch, Main Course
Cuisine American, Italian
Servings 2 servings


  • 5 oz cherry tomatoes
  • 1/4 cup nutritional yeast
  • 2 cup 1/2 head cauliflower florets
  • 3/4 cup veggie broth
  • 1 1/2 tbsp tomato paste
  • 1/2 shallot minced
  • 3 tbsp non-dairy milk unsweetened
  • 3 garlic cloves minced
  • 2 cooked brown rice
  • 1/4 cup peas
  • black pepper season to taste
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried parsley optional


  • 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.


Plan Ahead – Chop veggies and prepare rice the day before.
Extra Calories – Add 1 cup of steamed veggie of choice.

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