In a food processor, reduce cauliflower florets to a rice consistency, then nuke for 7 minutes in the microwave with 2 tablespoons water. Set aside.
2
Heat a large skillet over medium-high with 1 tablespoon olive oil. Add sausage and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
3
In the same skillet with 2 tablespoons olive oil, add the peppers and onion, and saute for 4-5 minutes. Add garlic, Italian seasoning, salt, and pepper, cook until fragrant, about 1 minute. Add about 1/2 cup of chicken broth and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
4
Stir in the cooked cauliflower rice and sausage until combined. Adjust seasoning with salt and pepper, if necessary. Garnish with chopped parsley and serve immediately. Enjoy!
In a food processor, reduce cauliflower florets to a rice consistency, then nuke for 7 minutes in the microwave with 2 tablespoons water. Set aside.
2
Heat a large skillet over medium-high with 1 tablespoon olive oil. Add sausage and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
3
In the same skillet with 2 tablespoons olive oil, add the peppers and onion, and saute for 4-5 minutes. Add garlic, Italian seasoning, salt, and pepper, cook until fragrant, about 1 minute. Add about 1/2 cup of chicken broth and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
4
Stir in the cooked cauliflower rice and sausage until combined. Adjust seasoning with salt and pepper, if necessary. Garnish with chopped parsley and serve immediately. Enjoy!
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