Step 1

Preheat oven to 375F/190C and spray a casserole dish with nonstick spray. (I used a dish that was 8" x 11" but any size close to that will work.)

Step 2

Take the cauliflower rice out of the freezer and let it thaw while you start the recipe.

Step 3

Chop mushrooms, onion, and green bell pepper and slice green onions.

Step 4

Heat 2 tsp. oil in a large non-stick frying pan and cook sausage over medium-high heat until it's nicely browned. We use a potato masher (affiliate link) to break the meat apart as it cooks.

Step 5

Remove sausage to a bowl, add another teaspoon of oil, add chopped mushrooms, and cook until mushrooms have released their liquid and all liquid has evaporated. Transfer mushrooms to the bowl with the sausage.

Step 6

Heat another 2 tsp. oil in the frying pan; then add onions and green pepper and cook until they are barely starting to brown. (You need this much oil for the cauliflower rice, which will be added next.)

Step 7

Add spices and cook 2 minutes more.

Step 8

Add cauliflower rice to the pan with onions and peppers and heat for a couple of minutes. Season with salt and fresh-ground black pepper to taste.

Step 9

Add the cooked sausage and mushrooms to the pan and gently combine with other ingredients. Then add 1 cup grated mozzarella and stir to distribute the cheese in the mixture.

Step 10

Put the mixture into the casserole dish and sprinkle the other cup of cheese over the top.

Step 11

Bake about 25 minutes, or until the top is starting to lightly brown.

Step 12

Serve hot, garnished with diagonally-sliced green onions if desired.