Bangers & Cauliflower Mash with Onion Gravy

Directions

1. Boil water in a medium saucepan until it simmers, then set up the mash area.
2. Wash the cauliflower, trim leaves, break into florets, and chop the stem; place in a bowl.
3. In a skillet over medium-high heat, brown the sausages on all sides for a few minutes, then reduce the heat, add a splash of water, and cook through until heated or cooked through; transfer to a plate.
4. Add the cauliflower to the boiling water and cook until very tender, about 6–7 minutes.
5. Thinly slice the yellow onion into half rings and set aside.
6. Return the sausages to the skillet, add butter and onion, and cook until the onion softens and begins to caramelize, about 10 minutes, stirring occasionally.
7. Drain the cauliflower, return it to the pot, and mash with garlic, butter, salt, and pepper until smooth or to your liking; keep warm.
8. Stir cornstarch into the sliced onions, then pour in broth and simmer until the gravy thickens, seasoning with salt and pepper to taste; spoon over the mash and sausages when ready to serve.