Total Time:  35 minutes

• 14 oz of andouille sausage (I used the Savannah Sausage Company brand but get whatever you like)
• Olive oil
• 1 small onion
• 2 tsp minced garlic
• 3-4 mini sweet peppers
• 2 yellow squash
• 1 large zucchini
• salt and pepper
• 24 oz frozen cauliflower rice
• 1.5 cups vegetable stock
• 1/4 tsp turmeric
• 1/2 tsp paprika
• 1 large tomato
• fresh parsley to garnish

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What to do:

• Slice your sweet peppers into small slices
• Cut your zucchini and squash into half moon pieces
• Dice your onions
• Cut your sausage into bite size pieces
•  Heat up your olive oil in a large skillet
• Add your sausage and onions and saute until the sausage is seared
• Add garlic, sweet peppers, squash and zucchini; season with salt and pepper and saute for about 3 minutes
• Use your hands to massage the bag of frozen cauliflower to break it up and add it to your skillet
• Add your veggie stock, turmeric and paprika and mix everything up
• Cover your skillet and simmer for 10-15 minutes 
• While rice is cooking, dice your tomatoes and chop your parsley
• When your food is ready, fold in the diced tomatoes and parsley and enjoy!