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In a food processor or food chopper, pulse the cauliflower (in batches, if necessary) until reduced to rice-size granules, unless using riced. Set aside.
In a medium to large skillet over medium-high heat, warm the oil.
Cook the onion, bell pepper, and carrots for 3 to 5 minutes, or until the onion is softened and translucent.
Add the sausage. Reduce the heat to medium, cover, and cook, stirring occasionally, for 10 minutes, or until the sausage is cooked through.
Add the broth and reserved cauliflower, cover, and cook, stirring occasionally, for 10 minutes, or until the cauliflower is softened. Add the salt and black pepper.