Mashed Cauliflower w/ Sausage & Greens


Mashed cauliflower is a great alternative to mashed potatoes, because you get to count it as a vegetable! 🙂 Note that blending food can be an issue for some folks in our community. As always, know yourself and your own susceptibility. This was a 20 minute meal from start to finish and was super filling. Perfect for a weeknight.

Mashed Cauliflower w/ Sausage & Greens

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 14 oz Veggies (or adjust to desired veggie weight)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • 1 medium head of cauliflower, cut into florets
  • 1 bunch kale, or kale sprouts (my favorite!)

Protein Serving

  • 2 field roast sausages, sliced (2 proteins)

Fat Serving

  • 1 Tbsp olive oil (1 fat)
  • 1 oz cream cheese (I use vegan Kite Hill chive cream cheese) (1 fat)

Condiments & Spices

  • Salt and pepper to taste
  • Pinch of garlic powder or a clove of minced garlic
  • Fresh chives, chopped (optional)

Maintenance Modifications

  • Grain Additions: Use mashed potatoes instead of cauliflower, and make additional roasted vegetables as a side.


  1. Place the cauliflower florets in a steamer basket over about cup of water in a large pot. Steam cauliflower over medium heat, covered, for about 10 minutes or until very tender.
  2. Meanwhile, in a large skillet over medium heat, sauté the sausages for a few minutes until browned. Remove from the pan.
  3. Weigh the cooked cauliflower and divide that amount by two, because it will make two servings. Each contains half a fat and veggies. Note this weight.
  4. Use the kale to round out your veggie serving to reach your desired veggie amount. In the same skillet used to cook the sausage, sauté the kale for a few minutes until wilted and warmed.
  5. In a food processor, process the cauliflower along with the cream cheese, garlic, and a dash of salt and pepper. Add water 1 TBSP at a time to make it creamier, if desired.
  6. Divide the sausage and mashed cauliflower into two equal portions.

Recipe Source: Katie’s Bright Kitchen

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  1. wardlowhrcomcastnet

    can you use spinach for greens instead of kale?

  2. Kevin Miller

    YUM! Thank you! Can’t wait to try it.

  3. Rise J Tyloch

    This sounds like a lovely, warm, winter dinner! I’m trying it this week. Thank you, Katie.

  4. Tracy Gionfriddo

    I made this last night using fresh turkey sausage and spinach. Wonderful! Have the leftovers for lunch in my bag!

  5. Diane

    I made this last night too – Yum! Thanks so much….

  6. Sam

    Oh my goodness! Kale sprouts? I didn’t even know such a thing existed! I love kale. I NEED these 😂

  7. Lauren Kutler

    Hello Katie,
    My friend and I just started Bright Line and absolutely love your meals. We plan on getting your cookbook next month. Do you plan on making another one? Your food is so flavorful and delicious.

  8. Bates Sharen

    Where do you buy your sausage in this recipe?

    • I’ve never been to a grocery store where I haven’t seen veggie sausage. It’s usually in the natural foods section with tofu, tempeh, etc.

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