Breakfast Sausage with Mashed “Potato”

Cooking Time: 20 minutes Servings: 2 Ingredients: • 4 breakfast sausages • 2 large cauliflowers • 2 tbsps of grassfed butter • 2 small cloves of garlic, sliced • Pinch of nutmeg • ½ tsp. salt • More salt to taste • 2 tbsps. coconut oil Directions: 1. Heat some water in a steamer. 2. Wash and clean cauliflowers. Quarter them into manageable seizes for food processor. 3. When steamer is ready, dump cauliflowers and garlic in and cook until tender. 4. Drain cauliflowers and garlic into a coriander. 5. Put cauliflowers in food processor; add the nutmeg and salt. Process until smooth. 6. You can store it in the refrigerator and reheat it when needed. 7. In a medium pan, heat the coconut oil over medium heat. 8. Cook sausages until done. 9. Serve sausages with a side of mashed “potatoes”.

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Breakfast sausage with mashed "potato" is the paleo diner plate — no actual potato required. Steamed cauliflower and garlic purée into silky mash, warmed through with butter and nutmeg, next to four juicy breakfast sausages. The quotes in the title are the whole joke, and the mash earns them.

Pro Tips

• Quarter the cauliflower heads into processor-friendly pieces and steam them with the garlic until genuinely tender — undercooked cauliflower makes a grainy mash.
• Drain the steamed cauliflower and garlic thoroughly in a colander before processing; trapped water is what turns this mash soupy.
• Process with the nutmeg and salt until completely smooth — the nutmeg is the quiet secret that makes the mash taste like the real thing.
• Finish the hot mash with the grass-fed butter so it melts through as you pulse.
• The mash stores well in the fridge and reheats beautifully, so make the full batch even for two.

Frequently Asked Questions

Why is "potato" in quotes?

It's cauliflower doing the potato's job. Steamed and puréed smooth with butter and nutmeg, it's the closest paleo stand-in for classic mashed potatoes.

Can I make the mash ahead?

Yes — the recipe notes it stores in the refrigerator and reheats when needed. Warm it gently and stir in the butter at the end.

Why is my mash watery?

The cauliflower wasn't drained well enough. Let it sit in a colander and steam off before it goes into the food processor.

Which sausages should I use?

Any breakfast sausage you love — cooked through in coconut oil until browned. Sugar-free links keep the plate fully paleo.

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