Heat a large soup pot or braising pot (something with high sides) to medium heat and add olive oil. When oil is lightly shimmering, add onion and celery. Cook, stirring every minute or so, until vegetables are softened and translucent, 3-4 minutes. Add shallots and cook, stirring, another minute.
Carefully stir in cauliflower “rice”, as well as the spice/herb mixture you prepared. Cook for 6-8 minutes, stirring every minute or so, until cauliflower has softened and reduced in size. While cauliflower is cooking, chop apple into 3/4 inch pieces.
Turn off heat, and stir in apples, chopped pecans and stock/cashew liquid. Mix until evenly incorporated. Taste for more salt and add accordingly.
Carefully scoop mixture into baking dish, packing it in as you go. It should all fit perfectly, but you can also use a larger baking dish (9x13x2) if you’d prefer.
Bake dressing for 1 hour, until edges are golden brown and set. Allow to cool 5 minutes before topping with extra pecans and serving.