Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Place the small florets on the baking sheet. Drizzle with 1 tablespoon (15 mL) of the olive oil, and season with salt and pepper. Toss to coat and slide the baking sheet into the oven. Roast the florets until the edges are evenly brown and crispy, flipping the pieces over occasionally to ensure equal doneness, about 20 to 25 minutes. Set aside.

While the florets roast, in a blender, purée the white beans with the lemon juice, nutritional yeast, 2 teaspoons (10 mL) of the olive oil, and ⅓ cup (75 mL) of the vegetable stock. As soon as you have a smooth and creamy purée, stop the blender. Set the bean purée aside.

Heat the remaining 1 tablespoon (15 mL) of olive oil in a braiser or medium-sized soup pot over medium heat. Add the shallots, and sauté until translucent, about 4 minutes. Next, add the fresh thyme and stir until fragrant, about 1 minute.

Add the rinsed quinoa to the pot and stir to coat in the oil, herbs, and shallots. Then, add the remaining 2 cups (500 mL) of vegetable stock to the pot and stir. Bring to a boil, then simmer until the quinoa has absorbed almost all of the liquid, about 13 to 15 minutes.

Scrape the white bean purée into the pot and stir to combine. The quinoa should have a creamy consistency without seeming dry. If it seems dry, add a good splash of vegetable stock.

Season the risotto with salt and pepper. Add half of the parsley to the pot and stir to mix throughout. Divide the quinoa risotto among 4 bowls. Top all portions of risotto with the crispy roasted florets and remaining parsley. Drizzle a bit of olive oil over the top if you like. Serve hot.