Add 1 tbsp of olive oil to a large skillet or wok and heat over medium high until shimmering.
Add Andouille sausage to the skillet and cook over medium high for 2-3 minutes until slightly browned.
Remove sausage to a bowl using a slotted spoon or tongs and set aside.
If needed, add another tbsp of olive oil and then add the onions, celery and bell pepper.
Sprinkle cajun seasoning, garlic powder, cayenne (if using) and 1/2 tsp salt and sautee over medium to medium high heat for around 5 minutes until softened.
Add in riced cauliflower and remaining 1/2 tsp of salt. Cook for another 4-5 minutes.
Add in cooked Andouille (and any juices) and sauteed over medium to medium high heat for another 1-2 minutes until everything is cooked through.
Taste and add additional salt & pepper if desired.
Serve with blackened salmon (or even on its own!) and enjoy!