This dish is quite possibility the ultimate comfort food – perfect for a cozy evening or a Sunday supper. The caramelized onion gravy is the star of the show – it’s rich, savory, and veeeery difficult not to eat by the spoonful! The dish starts with a smooth and creamy garlic cauliflower purée and then it’s topped with a crispy sausage, sweet peas, and slathered in that delicious gravy. It’s hard to believe but the entire dish only comes to 7 Blue WW SmartPoints/8 Green WW SmartPoints!
Serve this dish to anyone you love and I promise they’ll be impressed! And you’ll be surprised how simple it is to make and how quick the dish comes together annnnd bonus, the leftovers are just as good! The cauliflower mash is a good side dish to keep in mind for any occasion – it’s just 2 smart points for a big serving! You simply cook some cauliflower with a few cloves of garlic until everything is nice and soft and then you blend it up with some milk, cream cheese, and butter.
The gravy is also delicious on its own – I could see serving it over some sautéed chicken breast! All you do is caramelize an onion and then add a little flour, some chicken broth, and Worcestershire to create an amazing gravy.
You can use any type of sausage you like for the bangers. I used a Gilbert’s Craft Sausages Chicken Brat. You can check their store locator to see if they are available near you but if not just substitute whatever sounds good! These are 3 smart points per link so look for something similar.
The entire meal is 7 Blue WW SmartPoints/8 Green WW SmartPoints – Enjoy!
Leftovers are just as good!
- 4 Gilbert's Craft Sausages Chicken Brats
- 1 head of cauliflower, cut into florets
- 3 cloves of garlic, peeled and left whole
- 1 tsp salt
- ¼ c skim milk
- 1 tbsp butter
- 2 tbsp Philadelphia whipped cream cheese
- 1 onion, cut in half and then thinly sliced
- 1.5 tsp olive oil
- 1.5 tsp butter
- 2 tbsp flour
- 1 15oz can low sodium chicken broth
- 1 tsp Worcestershire sauce
- 1 c green peas, frozen
- Salt and pepper, to taste
- Place frozen peas into a bowl of room temperature water to thaw. Set aside.
- Spray a large skillet with cooking spray and heat chicken sausages until they are warmed through and the outside is brown and crispy. Remove from skillet and set aside.
- In the same skillet heat 1.5 tsp olive oil and 1.5 tsp butter over medium heat. Add sliced onion and sautée, stirring occasionally, for 10-15 minutes until the onion is soft, deep brown in color, and caramelized. (Note: if skillet seems dry and you're worried the onion might burn you can add in ¼ cup of water while the onion is cooking. Once water cooks off you can continue to add more, ¼ cup at a time, as needed.)
- While the onion cooks place the cauliflower florets into a large pot along with the garlic cloves and 1 tsp of salt. Bring to a boil and cook 10-15 minutes until the cauliflower is very tender.
- Once the onion is caramelized add 2 tbsp of flour to the skillet and stir well, until the flour is covering the onion. Let cook for 1-2 minutes to remove the raw flour taste. Pour in ¼ of the chicken broth and scrape up and browned bits stuck on the bottom of the skillet. Add the remaining broth and the Worcestershire. Allow gravy to simmer for 8-10 minutes, until it is rich and thick. Season with salt and pepper to taste.
- While the gravy thickens drain the cooked cauliflower and place the cauliflower and garlic cloves into a food processor. Add in ¼ cup milk, 2 tbsp whipped cream cheese, 1 tbsp butter, and blend until the purée is very smooth. Season with salt and pepper to taste.
- To serve: plate ¼ of the mashed cauliflower and top with 1 sausage, ¼ cup peas (drained from the water), and ¼ of the onion gravy. Enjoy
BLUE WW SMARTPOINTS INFO: chicken sausage (3), gravy (2), cauliflower (2), peas (0).
NOTES:
- If you use another type of sausage check the points and adjust accordingly.
- Sour cream or greek yogurt should be an okay substitute for the cream cheese, if needed. Points might change if using one of these.
- If you don't have a food processor you can use a mixer for the cauliflower but it won't have as smooth and creamy of a texture. You can also mash by hand if you like a chunky purée.
* I prefer my peas uncooked because I like the texture- I simply thaw them and leave them at room temp. The heat from the gravy and cauliflower warms them through makes them perfect for me. If you prefer softer peas you can cook according to the directions on the package or simply add them into the gravy during the last couple of minutes of cook time.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!
Looks delish! I thought peas were “free” though? Am I missing something in the recipe that you did to them to add 1sp?
Ooops, no – that’s a type and I fixed it! =) I had it correct up in the text but wrong in the recipe notes. Sorry about that!