Pre-heat your oven to 375 and spread the walnuts out on a small baking sheet. Bake until golden brown and toasted, about 6-7 minutes. Set aside and increase the oven temperature to 400 degrees.
Peel and roughly chop the potato and add them into a large pot. Cover with at least 1 inch of water, as well as 1/2 tsp of the sea salt. Bring to a boil on high heat. Once boiling, reduce the heat to medium-high, to keep a steady boil, and cook until fork tender. This takes about 15-20 minutes. Once cooked, drain and set aside.
While the potatoes cook, heat 4 tsp of the Ghee in a large, non-stick pan on medium-high heat. Add in the carrots and onion and cook until they begin to soften, about 5-7 minutes.
While the veggies cook, place the toasted walnuts and raw cauliflower in a large food processor and pulse until broken down and it resembles the size of ground beef.
Add the cauliflower/walnut mixture, the garlic, the remaining 1/2 tsp of salt and a pinch of pepper into the pot and cook until the cauliflower begins to soften, only about 3 minutes.
Reduce the heat to medium and add in the broth, paste and ground thyme. Cook, uncovered, until all the liquid is absorbed, about 8-10 minutes. Transfer to an 8x8 inch baking pan, really pressing it into the pan.
Place the potatoes in a large bowl and add the remaining 4 tsp of Ghee, as well as salt and pepper, to taste. Use a potato masher to mash until smooth and creamy. Gently spread over top of the veggie mixture, leaving the top a little uneven so the potatoes brown.
Bake until the potatoes have lightly browned, about 35-40 minutes.
Let stand for 5 minutes to cool, and the garnish with fresh parsley and DEVOUR!
*I use my 3 cup food processor to chop the veggies - huge time saver!