Add 1 tablespoon of coconut oil to a stockpot or instant pot. Add in sausage, onion, oregano, salt and pepper. Saute on medium heat for 5 minutes, stirring occasionally.
Add in cauliflower florets and chicken broth. Stir. Add lid and turn heat to low, if cooking on stove. If cooking in instant pot, secure lid and ensure that vent is set to "sealing". Set to pressure cook on high for 5 minutes. If on the stove, cook until meat is cooked and cauliflower is tender.
After cooking, allow to naturally release for 5 minutes, them carefully switch to "vent", using an oven mitt so you don't get hot steam on your fingers. Allow to fully release steam before opening lid.
Add in spinach and coconut milk. Stir until the spinach is wilted. Serve right away. Store in the fridge in the instant pot bowl with a lid, or in sealed containers for up to 4 days.
Nutrition Facts (per serving, recipe makes 4 servings): 639 calories, 48 g total fat, 12 g total carbs, 3 g fiber (9 g net carbs), 33 g protein