Step 1

Preheat oven to 400 degrees and line a large sheet pan with parchment paper.

Step 2

Toss the cauliflower in the olive oil, salt, black pepper, garlic powder, oregano, basil, paprika, and red pepper flakes. Transfer to the sheet pan and bake for 20-22 minutes, until crisp.

Step 3

While the cauliflower bakes, heat the olive oil over medium heat in a large pot. Add the chicken sausage and brown all over, stirring occasionally, about 7-10 minutes. Remove from the pot and set aside.

Step 4

In the same pot, add the onion and sauté until translucent, 7-10 minutes, stirring occasionally. Add the garlic cloves, salt, black pepper, oregano, and basil and mix to incorporate. Sauté another 2-3 minutes.

Step 5

Add the chicken broth and 1-2 cups of water, depending on preference. Cover the pot and bring everything to a boil. Mix in the kale, basil leaves, and coconut milk. Add in the roasted cauliflower. Return to a simmer for 5-10 minutes, then serve immediately for best results.