For the cauliflower, heat the oven to 425. Line a rimmed large metal baking sheet with parchment. Toss the cauliflower in enough oil to lightly coat. Roast for 15 minutes, flip, then roast for another 15 minutes or until tender and golden brown. Season with salt and pepper.
Once the cauliflower is in the oven, heat 1 teaspoon oil in a medium-small pot over medium-low heat. Saute the shallot for 10 minutes or until very tender, stirring occasionally.
Stir in the arborio rice and cook for 2 minutes.
Slowly pour in the wine and stir occasionally until the wine is absorbed.
Add about 1/2 cup hot broth to the mixture and occasionally stir until the broth is absorbed.
Continue adding stock and stirring for about 30 minutes or until you use up the stock and the rice is al dente—tender but not complete mush.
Add the lemon juice, cream cheese, nutritional yeast, red pepper flakes, black pepper and salt to the risotto. Stir, then adjust seasonings to taste.
Gently fold in the roasted cauliflower.
Divide the risotto between two warmed bowls, then top with freshly grated Parmesan, arugula, a drizzle of olive oil, lemon juice, toasted panko, black pepper and salt, to taste.
