In a large pot, heat 2 tbs olive oil on medium. Add in the onion, carrots, celery and mushrooms. Season with salt and pepper to taste. Saute for 4-5 minutes. Remove from the pot and transfer to an XL bowl. To the same pot, add your sausage and using a wooden spoon, break up the meat until browned and longer pink.
Transfer the cooked sausage to the bowl along with the cauliflower florets, eggs, broth, 1/4 cup parmesan cheese, remaining 2 tbs olive oil, pecans, dried rosemary, dried thyme, garlic powder, and salt and pepper to taste. Coat everything well. Now transfer this to a 9x13" baking dish. Spread out evenly and push it down. Sprinkle on the remaining parmesan cheese, spray top with olive oil and bake for 20 minutes COVERED with aluminum foil. Uncover and bake for another 20 minutes at 425°F.
Notes
Leave out the carrots to make this recipe KETO friendly.