Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil and spread out evenly on a sheet pan.
Roast for about 40 minutes until tender and crisp.
While the cauliflower is cooking, heat a large sauté pan over medium-high and spray lightly with oil. Add the sausage and gently break into pieces. Sauté for about 3-4 minutes until it begins to brown.
Add the onion, carrots and mushrooms and sauté for another 4-5 minutes until the carrots become slightly tender.
Add the garlic and toss together the mixture with a rubber spatula or large spoon.
Add the apples, pecans, salt, sage, thyme, rosemary and pepper. Toss the mixture again to ensure spices spread evenly. Add the ghee and toss again. Reduce heat to low and cover.
When the cauliflower is done cooking, remove the cover and add the cauliflower to the rest of the stuffing mixture. Fold the ingredients together. Continue to cook for about 2-5 more minutes until all of the vegetables are tender.
Drizzle with honey if using. Serve!