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1
In a bowl, cover pecans with at least 1 inch water and let soak for 1 hour.
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2
Meanwhile, adjust oven rack to middle position and preheat oven to 500u00b0F (260u00b0C). Place cauliflower on a foil-lined rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast, flipping cauliflower with a thin metal spatula halfway through roasting, until tender and deeply browned on both sides, about 20 minutes total.
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3
In a large saucepan, melt butter over medium-high heat. Add onion, garlic, and cayenne and cook, stirring often, until softened and just starting to turn golden, about 4 minutes. Add brandy and cook until completely evaporated.
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4
Add cauliflower, cream, and thyme. Drain pecans and add to saucepan. Bring to a simmer, then cook, adjusting heat to maintain simmer, until cauliflower has softened and liquid has reduced to about 3/4 cup, about 10 minutes. Discard thyme sprig. Add soy sauce.
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5
Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth puree. Season with salt and pepper. To chill rapidly, spread vegetarian pate in a thin, even layer on a parchment-lined baking sheet (a quarter-sheet size is best for this), then press plastic wrap directly against pate's surface, pushing out any air. Otherwise, transfer pate to a heatproof container and press plastic directly against surface. Refrigerate until well chilled. Transfer to a serving vessel and serve with crackers or
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6
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