Place large skillet on burner over medium-high heat. Once hot add olive oil, then the peppers, onions and chicken sausage. Saute for 5 minutes.
Add the riced cauliflower and rosemary. Stir frequently while cooking another 5 minutes.
Reduce the heat to medium and add the mushrooms, cook for 3-4 minutes while stirring, then add the chicken stock and cook another 2-3 minutes until it seems to thicken a little.
Now reduce the heat to low-medium and add the heavy cream and asiago cheese. Stir while cooking until the dish is rich and creamy (3-5 minutes).
Remove from burner and serve. A little extra asiago and chopped parsley make great toppings.
Notes
* if you prefer to use fresh riced cauliflower you will need 3 cups