Fire Roasted Tomato Cauliflower Risotto

Fire Roasted Tomato Cauliflower Risotto

Prep Time 5 minutes
Cook Time 26 minutes
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.
Tried this recipe?Let us know how it was!

Dope Meal Planner

Hungry yet? Have you tried the Dope Meal Planner?  New Meal Plans Every Week