Meanwhile, make the sausage and shrimp. Cut the link into 1/4 inch slices. Heat the olive oil in a large saute pan over medium heat. Once hot, add sausage pieces and thawed shrimp and cook for about 5 minutes. Flip the pieces and cook for another 2 minutes. Add spices and continue to stir. Add chicken broth and use spoon to scrape up any brown bits. Cook and let the chicken broth reduce by about half. Combine the arrowroot powder & water in a small dish, and stir the mixture into the sausage/chicken broth. It will thicken quickly - Turn heat to low and add more chicken broth if you need to thin it out at all (or you can add more arrowroot/water mixture if it needs to be thickened).

Once the cauliflower is done, drain all of the water out and return to pan. Add ghee, salt, pepper, garlic powder, and chicken broth and mash together. Use an immersion blender to get them nice and fluffy!

Serve the shrimp/sausage and sauce over top the mashed cauliflower. Enjoy!