Ingredients:

2 bags of frozen riced cauliflower

1 tablespoon olive oil

1 pound kielbasa sausage, sliced into bite-size pieces

1/4 cup butter (half stick)*

juice from half a lemon

2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 tablespoon dijon mustard

2 medium zucchini, sliced lengthwise and chopped

1 and 1/2 cups frozen peas

1/2 or 1 cup cheddar cheese, shredded

Instructions: 

1. In a large, wide-bottomed skillet, heat 1 tablespoon olive oil over medium high heat. When it is shimmering, add the sliced kielbasa and spread it out into one layer. Let cook for about 3 minutes, then stir occasionally until browned on all sides, another 2-3 minutes. Remove the sausage with a slotted spoon to a plate and set aside.
2. Add a half stick of butter to the rendered sausage fat, keeping the heat a little over medium. When it is hot, add all of the cauliflower rice. Stir occasionally for about 10 minutes uncovered.
3. Add the lemon juice, salt, pepper, cayenne pepper, and dijon mustard.
4. Add the chopped zucchini and stir. Cook for another 5 minutes uncovered.
5. Continue cooking until the cauliflower rice and zucchini are tender.
6. Add the peas and kielbasa and stir until warmed.
7. Turn off the heat, even out the top, and sprinkle with cheese. At this point you can either put a lid on and wait a few minutes to melt the cheese.