Step 1

Fill a large pot about halfway with water, cover, and bring to a boil.

Step 2

Wash cauliflower and cut off the leaves. Separate into small florets and cut the thick stems into smaller pieces. Transfer to a bowl.

Step 3

Heat a skillet over medium-high heat.

Step 4

Add sausages to skillet and cook until browned on all sides, 2-3 minutes. Reduce heat to medium, add water, and continue cooking until cooked (or heated) through, 6-8 minutes. Alternatively, cook according to package directions. Transfer to a plate.

Step 5

Add cauliflower to boiling water and cook until very tender, 6-7 minutes.

Step 6

Thinly slice onions into half rings.

Step 7

Once sausages have been transferred, add butter and onions to skillet. Cook, stirring frequently, until onions are softened and caramelized, about 10 minutes.

Step 8

Peel and mince garlic.

Step 9

Drain cauliflower in a colander, then return to saucepan. Add water, garlic, butter, salt, and pepper. Blend using a hand/immersion blender or a potato masher. Cover and set aside.

Step 10

Sprinkle onions with arrowroot and mix until arrowroot is evenly incorporated with the onions.

Step 11

Pour in broth and cook until mixture is thickened, 4-5 minutes. Season with salt and pepper.

Step 12

Wash and dry parsley. Shave leaves off the stems; discard the stems and chop the leaves.

Step 13

Return sausages to skillet on top of the onion gravy and turn until heated through.

Step 14

To serve, place cauliflower purée in a shallow bowl. Add sausages and top with onion gravy. Garnish with parsley and enjoy!