Comforting and delicious, this Sage & Sausage Cauliflower Soup is sure to become a favorite meal for chilly days!
Paleo, GAPS, low carb, Whole30 Sage & Sausage Cauliflower Soup #glutenfree #grainfree #realfood #paleo #gapsdiet #whole30 #lowcarb #soup #sausage #cauliflower


It’s that time of year.

So, we’re halfway through winter. The holidays are past, and the cold is beginning to wear on everybody’s nerves. (Unless you’re one of those super-happy-to-be-freezing-all-the-time people.) What does this time of year call for?

Soup. Lots of it. 

In my family, we have soup for dinner just about every night. It’s souper (ha!) easy, my kids don’t have to ask me a million times what’s for dinner (yep. it’s soup. again.), and it gets us all comfy and warm before bed. Plus, with all the hearty broth and stock consumed with soups, it’s healing for our guts. Which is always good, since that generally means the rest of our bodies will be healthier too.Soupy favorites.

Since we eat so much soup, we definitely have a lot of favorites. Cauliflower soups are at the top of the list, but here are a few others my family really enjoys…

Sage & sausage cauliflower soupr from

Sage & Sausage Cauliflower Soup

Cauliflower soup has long been a comfort food in my family, and with the addition of sausage and some fresh herbs, this one is a new favorite! I love to use fresh sage in it, but if you don’t have that on hand you can just use dried sage. 

As far as the sausage goes, you can use any kind you like. I’ve used organic breakfast sausage straight from a local farm, spicy Italian sausage from my mommy, whatever! You could even do chicken sausage if you don’t like pork. It’s all good in this soup.


Sage & Sausage Cauliflower Soup from Raia's Recipes

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Sage & Sausage Cauliflower Soup

Free from grain, gluten, eggs, dairy, and sugar.


  • 1/2 onion
  • 2 tablespoons coconut oil, olive oil, avocado oil, or ghee, if you can handle it
  • 1 quart chicken stock (homemade or organic)
  • water, to cover
  • 1 head cauliflower
  • 2 tablespoons minced garlic
  • 1 teaspoon oregano
  • 1/2 teaspoon dried sage or 1 tablespoon fresh sage, chopped
  • 1/4 teaspoon paprika
  • Himalayan salt & black pepper, to taste
  • 6 organic sausage (I like Applegate Farms, but you can use whatever, just make sure it’s sugar-free!)
  • optional coconut milk, enough to make the soup your desired consistency – about 1-2 cups (I like to make my own)


Dice up onion and add it to a large stock pot, along with the oil/ghee. Sauté over medium heat until caramelized (about 10 minutes).

Meanwhile, chop washed cauliflower into small-ish chunks.

Add cauliflower to the onions when they’re done, then cover with stock, water, herbs, and spices.

Bring to a boil, then simmer until cauliflower is tender.

While cauliflower is cooking, fry up your sausage.

Add sausage and remaining ingredients to soup.


You can use leftover sausage for this recipe, too. Just add it in after the cauliflower is cooked.

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