Using a cheese grater or food processor, shred the entire head of cauliflower.

In a large frying pan, fry onion and garlic in coconut oil and season with salt, pepper and chilli flakes.

Add cauliflower and tomato and simmer covered on low for 15 minutes.

Preheat oven to 375F.

In a large mixing bowl, combine butternut squash, onion, olive oil, salt, and pepper.

Spread across large baking sheet and roast for 30 minutes.

Once soft, remove and add to blender and purée with vegetable broth.

In a small frying pan, fry sausages and chop into chunks.

Combine sauce with cauliflower mixture and sausage.

Serve hot.