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Cauliflower 'Risotto' with Wild Mushrooms

Joel Gamoran
  • 40 minutes
  • Serves

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