Silky-Smooth Vegetarian Pâté with Roasted Cauliflower and Pecans

Ingredients

• 2 ounces pecans
• 1 head cauliflower, trimmed and cut into florets
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 4 medium cloves garlic, thinly sliced
• Pinch cayenne pepper
• 1/4 cup brandy
• 1 cup heavy cream
• 1 sprig thyme
• 1 teaspoon soy sauce

Directions

1. Put the pecans in a bowl, add enough water to cover them by at least 1 inch, and leave them to soak for 1 hour. While they sit, set a rack in the center of the oven and heat it to 500 degrees F (260 degrees C). Arrange the cauliflower on a rimmed baking sheet lined with foil, drizzle with the olive oil, and add salt and pepper. Roast for about 20 minutes total, turning the pieces over midway with a thin metal spatula, until the florets are tender and richly browned on each side.
2. Set a large saucepan over medium-high heat and melt the butter. Stir in the onion, garlic, and cayenne, then cook, stirring often, until everything softens and the onion is only beginning to color, about 4 minutes. Pour in the brandy and let it bubble away until the pan is dry.
3. Add the cauliflower, cream, and thyme to the saucepan. Drain the pecans, then tip them in too. Bring the mixture to a gentle simmer and keep it there, nudging the heat as needed, until the cauliflower softens further and the liquid is down to about 3/4 cup, about 10 minutes. Pull out the thyme sprig, then stir in the soy sauce.
4. Purée the cauliflower mixture and its liquid with a blender or an immersion blender until it is very smooth. Season with salt and pepper. For a faster chill, spread the vegetarian pâté into a thin, level sheet on a parchment-lined baking sheet, with a quarter-sheet pan as the best fit, then lay plastic wrap right on the surface and smooth out any trapped air. If you are not rushing it, spoon the pâté into a heatproof container and put plastic wrap directly on top. Refrigerate until it is thoroughly cold. Spoon it into a serving vessel and serve alongside crackers or toasted rounds of baguette.