For the mash:

Boil a pot of salted water. Once boiling, add your cauliflower and cook for about 10 minutes when tender.

Drain the cauliflower and then return to the pan.

Use an immersion blender to blend the cauliflower to a very smooth consistency.

Add in the butter, garlic powder, and salt and pepper to taste.

For the gravy:

Heat the olive oil over low heat. Once hot, add the onions and cook for about 15 minutes, stirring occasionally so they don’t stick.

Remove 1/3 of the onion and set aside. Add in the rest of the ingredients and bring to a boil, then reduce to a simmer for 5 minutes.

Turn off the heat and use an immersion blend to blend to a very smooth soup like consistency.

Add the reserved onions back into the gravy.

Meanwhile, cook your sausages to your preference.

Serve your sausages on top of your mash with your onion gravy.