Sausages / Entrées

Cheesy Cauliflower Mash with Sausage and Brussels Sprouts

with Andouille Sausage - Pork Sausage with Spices

4 Servings


1 lb, casing removed (can be done with chicken andouille too) Andouille Sausage

​Kosher salt

1 large head Cauliflower, cut into small florets

1 cup low-sodium Chicken stock

1/2 cup dry white wine, such as Sauvignon Blanc

1/4 cup Heavy Cream

1 cup grated Parmesan

Extra-virgin Olive oil

10 oz. shredded Brussels sprouts

Freshly ground black pepper

1/4 cup chopped Parsley


Bring a large pot of water to a boil and generously season with salt. Add cauliflower and cook until tender(about 10 to 15 min.)Smaller pieces will cook faster

Drain cauliflower in a colander and transfer back to the pot over medium-high heat; stir in stock, white wine, and season with 1 teaspoon salt. Cover pot and bring to a boil; simmer for 5 minutes. Add cream and smash with a potato masher until smooth. Fold in cheese just before serving

Meanwhile, in a large skillet over medium-high heat sauté sausage until golden, about 2 minutes. Add 1 tablespoon olive oil, brussels sprouts, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté until brussels sprouts are tender, about 2 to 3 minutes. Mix in parsley

Serve sausage and brussels sprouts over cauliflower mash and drizzle with olive oil. Serve immediately

Credit: Judy Kim, Delish