INGREDIENTS
10
Basil, leaves
1 15 ounce can
Cannellini beans
1
large head Cauliflower
1 tbsp
Garlic
8 oz
Mushrooms, wild
1 tsp
Thyme, leaves
1/2 cup
Yellow onion
1
Balsamic vinegar, Aged
1
Sea salt and freshly ground black pepper
2 tbsp
Olive oil, extra-virgin
1/2 cup
Parmesan cheese, grated
1/4 cup
White wine, dry