Make the rice by placing large chunks of the Cauliflower in a food processor and pulse.

TIP- Be sure not to overfill the  bowl  of the food processor or you'll risk it being mushy on the bottom with large chunks on top. So pulse small batches at a time. Empty the  pulsed rice into a large mixing bowl, and pulse another batch again . Check your progress after every 2-second pulse to monitor the texture, while aiming for the size of a grain of rice.

Once all the "rice" is in the large mixing bowl, dice the mushrooms, parsley & scallions in the food processor.

Place in the bowl with the "rice" and mix thoroughly.

To make the dressing, place all the ingredients except for the Nutritional Yeast  in a blender and mix to your preferred consistency. Add the Nutritional Yeast & mix for a very short time.

Sprinkle a small amount of the dressing over the rice mixture & cut the cherry tomatoes in half. Add the remaining cilantro from the bunch to decorate. Decorate the dish with the cherry tomatoes and serve with the rest of the dressing on the side.

This can also be served chilled and  is perfect for a hot summer's day when you wish to eat something substantial.