Preheat oven to 250°F. Spread pecans on a baking sheet and place in the oven until lightly toasted, about 5 minutes. (Keep a close eye on the pecans to ensure they do not burn.)
Remove pecans from the oven and add them to a food processor. Coarsely chop and set aside.
Heat coconut oil in a large pan over medium heat. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.
Add the pecans, cooked cauliflower rice (see below), sage, thyme, salt and pepper and cook for 7-10 minutes, until rice is tender. Toss with parsley and serve hot. (Add additional salt and pepper if desired.)
Basic Cauliflower Rice:
Attach the shredding blade to your food processor and shred cauliflower. Or, use a cheese grater to shred the cauliflower by hand into a rice-like texture.
Add the coconut oil to a medium pan over medium heat. Add the garlic and cauliflower rice.
Sauté for 7–10 minutes, until cauliflower rice is tender.