Fire Roasted Tomato Cauliflower Risotto
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Fire Roasted Tomato Cauliflower Risotto
Ingredients
- 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
Instructions
- 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.
Notes
Plan Ahead – Chop veggies and prepare rice the day before.
Extra Calories – Add 1 cup of steamed veggie of choice.
Extra Calories – Add 1 cup of steamed veggie of choice.
Tried this recipe?Let us know how it was!
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