* If you want to make this recipe and top it with bacon, add strips of bacon to a cookie sheet and put them in a preheated oven at 350 degrees for 15-18 minutes.
Heat 2 Tbsp. of olive oil in a Dutch oven and then add the Italian Sausage, casings removed. Brown the sausage and break it up as it cooks. Then remove it from the pot and wipe out any excess oil to remove extra fat.
Add in 2 Tbsp. olive oil and then add onion, garlic, red pepper, salt, pepper and red pepper flakes. Saute it all over medium heat until the onions and pepper soften. Stir regularly. Total time about 4 minutes.
Add the white wine to the pan and deglaze it, scraping the brown bits on the bottom and sides as you go.
Once the white whine had almost evaporated, add the chicken broth and the cauliflower. Cover the pot and let the mixture cook on medium to low for 10 minutes.
Turn the heat to low and add in heavy cream and Parmesan cheese. Mix well until all the cheese has melted.
Add the Italian Sausage back in and let everything simmer for about 5 minutes. You might see the grease from the sausage accumulate on the top of the soup. You can scrape this off with a spoon and add it to a bowl until it hardens. Then discard.
Turn off the heat and stir in the kale. It will wilt in about 2 minutes.
Serve and top with parsley, bacon, additional cheese, red pepper, salt and pepper