Start by sautéing white onion and garlic in olive oil over medium heat in a sauce pan with a lid.
After about 5-6 minutes, add cauliflower and chicken broth. Turn heat to low, cover and let it steam for about 5 minutes or until cauliflower becomes soft.
Blend with an immersion blender, adding more chicken broth until it reaches a mashed potato consistency. Season with salt and pepper to taste.
In a medium skillet, heat a drizzle of olive oil over medium heat. Add uncooked chicken sausage (casings removed) and break up with a wooden spoon while browning the meat.
After a few minutes, add your mushrooms and any other veggies you’d like! Season with salt and pepper.
Add your favorite Whole30 approved red sauce once the veggies are cooked and serve over the cauliflower mash.