Holly Furtick


  • 2 bags of Riced Cauliflower  (fresh or frozen – should be 24-32 oz total)
  • 1 lb Country Ground Sausage (I like Neese’s – try it hot if you like spicy!)
  • 1 Rotisserie Chicken
  • 2 pinches of Salt
  • 1 pinch of Pepper
  • 2 tsp Onion Powder
  • 1 Tbsp Butter (if you’re on Keto)


  • Pull the chicken from the bone & skin. Chop. Set aside.
  • Brown the sausage. Remove from pan. Leave the grease  (this is very important).
  • Add the cauliflower into the hot grease. Add salt, pepper, onion power and (optional) butter. Saute over med-high heat until cooked through. (Fresh cauliflower will take longer than frozen.)
  • Add back in sausage and chicken. Heat through. Serve.

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