Step 1

In a large pot or dutch oven over medium heat, sauté the diced bacon until crispy.  Remove from the pan and set aside, leaving the bacon fat in the pan.

Step 2

Add the onion and garlic to the pot and sauté until the onion is translucent - about 5 minutes.

Step 3

Add the sausage to the pan and break apart with a wooden spoon until crumbled and cooked through - about 5 minutes

Step 4

Add chicken broth, cauliflower, kale, and pepper.  Let cook until the cauliflower can be pierced with a fork, about 10 minutes.

Step 5

Stir in the heavy cream and season with salt to taste.  Serve in bowls with crispy bacon and fresh grated parmesan cheese.