Prepare all of the ingredients. Start water boiling of cauliflower.
In large sauté pan over medium heat, add oil, onion and garlic. Cook 3 minutes then add sausage.
Add garlic and cauliflower to boiling water and cook for 15 minutes.
Add seasonings and shrimp to sauté pan. Once shrimp in no longer pink, remove shrimp and sausage from pan.
Combine chicken broth and corn starch then add to pan and stir with pan drippings until a pan gravy develops.
Drain cauliflower and transfer to bowl. Add butter, lemon juice, and cream and blitz with immersion blender until creamy.
Place portion of whipped cauliflower on plate. Top with Shrimp & Sausage mixture, pan gravy and garnish with parsley.