Heat avocado oil in a skillet over medium high heat.
Add onion, and cook stirring until softened, about 5 minutes.
Add mushrooms and garlic, and sauté for 7-8 minutes until the mushrooms have sweat out and softened.
Take off heat and stir in thyme.
Fill a saucepan with 2 inches of water and bring to boil over medium high heat.
Add cauliflower, close the lid and let steam for 7 minutes.
Drain the cauliflower and let cool for 5 minutes.
Place the cauliflower florets in a blender with coconut milk, nutritional yeast, sea salt, and pepper. Blend until smooth and creamy.
Add eggs and pulse a few times until they are well mixed in.