Ingredients
kosher salt
1 large head cauliflower, cut into small florets
1 c. low-sodium chicken stock
1/2 c. dry white wine, such as Sauvignon Blanc
1/4 c. heavy cream
1 lb. spicy sausage, casings removed
1 c. freshly grated Parmesan
1 tbsp. extra-virgin olive oil, plus more for drizzling
10 oz. shredded Brussels sprouts
Freshly ground black pepper
1/4 c. chopped fresh parsley
Preparation
Step 1Bring a large pot of water to a boil and generously season with salt. Add cauliflower and cook until tender, 12 to 15 minutes. (Smaller pieces will cook faster.)Step 2Drain cauliflower in a colander and transfer back to pot over medium-high heat; stir in stock and white wine and season with 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.Step 3Meanwhile, in a large skillet over medium-high heat cook sausage until golden, about 2 minutes. Add 1 tablespoon olive oil, brussels sprouts, salt and pepper. Sauté until brussels sprouts are tender, 2 to 3 minutes. Mix in parsley.Step 4Serve sausage and brussels sprouts over cauliflower mash and drizzle with olive oil. Serve immediately.
