In small saucepan, bring broth to boil; reduce heat to low to maintain heat.
Heat oil in high-sided skillet set over medium heat; cook sausage meat for about 5 minutes or until slightly browned. Add cauliflower, onion, celery, garlic and sage; cook, stirring, for 3 to 5 minutes or until vegetables are slightly softened.
Add rice, salt, pepper and chili flakes; cook, stirring, for about 2 minutes or until rice is well coated. Add wine; cook, stirring constantly, for 2 to 3 minutes or until most of the liquid is absorbed.
Add broth, 1 cup at a time, stirring constantly, until all broth is absorbed and rice is creamy and tender, about 20 minutes (if risotto is dry, add more broth or water).
Stir in half of the Parmesan, and parsley. Serve with remaining Parmesan.
Adding the broth gradually and stirring often ensures that this hearty sausage and veggie risotto is rich and creamy taste without adding any butter or cream.