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Brown the ground sausage in a skillet over medium heat until done.
Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker. Discard the grease.
Place the oil in the same skillet and saute the onions for 3-4 minutes or until translucent.
Add the onions, chicken or vegetable stock, cauliflower florets, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined.
Cook on high for 4 hours or on low for 8 hours.
Add the heavy cream and mix until combined.