Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
Toss the cauliflower florets in coconut oil and season with sea salt and black pepper to taste. Spread the florets across the baking sheet and bake 30 minutes.
While the cauliflower roasts in the oven, place a frying pan over medium heat. Add half of the olive oil and saute the mushrooms, leek, and celery for 10 minutes or until the mushrooms are soft.
Remove roasted cauliflower from the oven and set aside. Reduce oven temperature to 375.
In a food processor, add the walnuts, lemon juice, garlic, thyme, parsley, sea salt, remaining olive oil, and roasted cauliflower. Pulse (don't blend) until the mixture reaches a coarse, stuffing-like consistency. Do not over process as you do not want the mixture to turn into a paste. NOTE: If you don't mind some manual labor, you can skip the food processor and use a fork and knife to finely chop the stuffing. Once it reaches a good consistency, spoon the mixture into a baking dish and bake for 1 hour stirring every 15 minutes or so to prevent burning.
Remove from oven, transfer to a serving dish and garnish with sprigs of thyme.
Meat Lover: Add cooked organic bacon bits, sausage or extra lean ground meat into the mixture after adding it to the baking dish.[click_to_tweet tweet="Stuffing or Dressing? Either way, try this #paleo version. You 'll never go back to bread stuffing after you taste it! @thyroidnurse @autoimmunern #holisticthyroidcare" quote="Gluten-free doesn't mean settling for boring rice or Pilaf for the holiday meal! Delicious and only 15 grams of carbs per serving, I hope you enjoy a taste of this #PaleoDressing #PaleoStuffing " theme="style3"]