Prepare the cauliflower mash: Steam or boil the cauliflower florets until tender, about 10-12 minutes. Drain well. In a blender or food processor, blend the cooked cauliflower with butter, heavy cream, salt, and pepper until smooth. Set aside.

Cook the sausages: Heat olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 1012 minutes. Remove the sausages from the skillet and set aside.

Sauté the onions and garlic: In the same skillet, add the sliced onion and garlic. Cook for 5-7 minutes until softened and caramelized.

Make the sauce: Stir in the broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer the mixture for 3-5 minutes until it slightly thickens. Return the sausages to the skillet to warm through in the sauce.

Serve: Serve the sausages over a generous portion of cauliflower mash. Garnish with fresh chives or parsley, and drizzle the onion sauce over the top.