1 large head cauliflower, stem removed, broken into florets
1 (15 ounce) can cannellini beans, drained
2 tablespoons extra-virgin olive oil
1/2 cup finely diced yellow onion
8 ounces wild mushrooms, thinly sliced
1 tablespoon finely chopped garlic
1 teaspoon fresh thyme leaves
1/4 cup dry white wine
1/2 cup grated parmesan cheese, plus more for topping
sea salt and freshly ground black pepper
10 fresh basil leaves, cut into ribbons
aged balsamic vinegar for drizzling
Grate the cauliflower florets with a box grater using the large holes or a food processor fit with a grating attachment; a food grinder works too. set aside.
Add beans and 1 cup water to a blender and puree until smooth and creamy; set aside
Add oil to a large saucepan over medium-high heat. when the oil is shimmering, add the onions and saute until translucent, about 2 minutes. add the mushrooms and saute until tender, about 3 minutes. add the garlic and thyme and saute until fragrant, about 1 minute. add the "cauliflower rice" and saute for about 5 minutes or until tender.
Deglaze the pan with wine and cook, stirring until wine is almost dry, about 2 minutes. stir in the pureed bean mixture until well combined. cook until the risotto is thick and creamy, about 3 minutes. remove from heat and stir in the parmesan cheese. taste and adjust seasoning with salt and pepper.