Chop or break up a head of cauliflower and place in a food processor.
2
In two batches, pulse several times to break up the cauliflower until it resembles rice. Set aside.
3
In a skillet, heat the olive oil over medium-heat and add the onions, carrots, celery, garlic and Italian seasonings and saute for about 5 minutes, until the onions are softened.
4
Add the diced sausage and heat for another 4 minutes.
5
Add 1/2 teaspoon each salt and pepper. Add riced cauliflower. Toss with the vegetables.
6
Pour in the chicken broth and stir, allowing the mixture to simmer for about 10 minutes until the cauliflower softens and becomes a bit creamy.
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