2 heads cauliflower, florets separated from stems, reserve stems
3 tablespoons olive oil
¾ teaspoon sea salt, divided
½ teaspoon ground black pepper, divided
3 tablespoons coconut oil
3 cups diced onions
3 cups diced parsnips
2 cups roasted pecans, broken
1½ tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
¼ cup chopped fresh parsley, divided
½ cup vegetable broth
1. Preheat oven to 400 degrees.
2. Cut larger floret of cauliflower into halves or quarters lengthwise to make pieces as uniform as possible. Toss with the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread on a baking sheet lined with parchment paper. Roast for about 15 minutes, and then toss with a spatula. Reduce heat to 375 degrees and roast for another 35-40 minutes, or until the florets are lightly browned. Remove from the oven and place in a bowl (leave oven on).
3. While the florets are roasting, grate stems onto a plate (pieces should resemble rice). Heat coconut oil in a large pan; add the onions and remaining ½ teaspoon salt, stirring well. Cook on high heat, stirring often, until translucent and lightly browned. Add parsnips and grated cauliflower stems, and continue stirring for 5 minutes. If mixture becomes too dry, add a tablespoon of water from time to time (you may need as much as ¼ cup). As soon as parsnips are tender, remove from heart and stir in remaining ¼ teaspoon pepper, pecans, sage, thyme, 2 tablespoons parsley, and broth. Add about half the roasted cauliflower and toss well. Pack the mixture in a 9×13 inch baking dish.
4. Toss remaining roasted cauliflower with the remaining parsley, and spread mixture evenly on top. Cover and bake for 20-25 minutes, or until hot. Remove cover, turn oven to broil, and lightly brown the top, 1-2 minutes. Serve at once.