Bring 1 1/2 cups of chicken stock to a boil in a medium-sized saucepan with a lid. Add cauliflower, cover, and cook for 5 minutes or until cauliflower is cooked through and very soft. Remove from heat and add cashews. Cover and set aside.

While the cauliflower cooks, warm olive oil in a large skillet over medium heat. Add the breakfast sausage and cook, breaking up while cooking until no longer pink and cooked through.

Once the sausage is cooked through, deglaze the skillet with the remaining 1/2 cup chicken stock, scraping up any brown bits that have developed on the bottom of the skillet.

Carefully transfer the cooled cauliflower and cashew mixture to a blender. Blend on high until a smooth sauce is formed, being sure to scrape down the sides as needed. Slowly remove the lid, being careful of splatters. Add the cream sauce to the skillet with the sausage and fold to incorporate. Add additional chicken stock as desired if the gravy is too thick. Remove from heat and serve!