Instructions

1. Preheat oven to 400F. Cut cauliflower head into 1-inch thick steaks. Lay flat on a lightly oiled sheet pan, lightly drizzle with avocado oil, and sprinkle with salt. Roast for 35-40 minutes or until tender and browned. 
2. While the cauliflower roasts, make the sauce. Start by slicing the mushrooms and shallots, mincing the garlic and prepping the thyme. Best way to get the leaves off of fresh thyme is my holding one end of the sprig and run pinched fingers against the grain, all the little leaves will come right off. 
3. Melt the butter in a medium to a large skillet. Add in the shallots and mushrooms, saute for 3-4 minutes. Add in the garlic, thyme, remaining salt, and pepper. Saute for another 4-5 minutes. 
4. Add in the pecans and mix well. Saute until the pecans are starting to toast. Pour in 1/4 cup white wine and let it simmer, use a spatula to scrape the bottom of the pot. Once the wine is reduced by 1/2, transfer everything to a blender. 
5. Add in the remaining white wine, squeeze the lemon juice in. Begin to blend on low, bringing the power up slowly. If the mix isn’t moving, don’t worry, it will once you start adding in the oil. Slowly drizzle in the avocado oil until the mix is smooth. Taste, add more salt if you want to. 
6. Remove the steaks from the oven, serve hot, and with pecan sauce drizzled over generously.