In a large cast iron skillet sauté ground Italian sausage in a skillet breaking up the sausage into even sized pieces.
Once the sausage is about half way cooked after about 3 minutes add the minced garlic and diced onion. Continue cooking until onions are softened.
Next add the diced zucchini, squash Bannana Pepper rings and red bell peppers cooking for about 3 minutes and then add in the riced cauliflower. Continue to stir incorporating all of the veggies together.
Season the risotto with salt, lemon pepper, nutmeg and dried Italian seasoning. If using fresh herbs wait until the end.
Once cauliflower is slightly softened and most of the water has evaporated from the skillet add the heavy cream and reduce by half. Should take about 2-3 minutes
Finally add in the parmesan cheese and fresh herbs stirring until risotto thickens up. Let the cauliflower risotto cool for about 5 minutes before serving.