Heat butter and olive oil in a GRIZZLY cast iron skillet until very hot and the butter starts to brown.
Add pecans and cook for 3-4 minutes, stirring occasionally.
Add cauliflower, salt, pepper, and paprika and cook for 3-4 minutes, stirring sparingly.
Add honey and stock and simmer for about 2 minutes, or until slightly thickened.
Sprinkle thyme over the top and roast in the oven for 8 minutes, or until the top is starting to brown (see note).
Video
Notes
You can make this dish completely on the stovetop, just roast the cauliflower in step 4 for 5-8 minutes total, or until it starts to brown on the bottom.