In a large Dutch oven over medium heat, warm a drizzle of olive oil. Add the mild Italian sausage and diced bacon, cooking for about 8-10 minutes until both are nicely browned and crispy. Stir occasionally to achieve an even color, then remove the meat from the pot and drain any excess grease.

Using the same pot, add diced onions and sauté for 3-4 minutes until they’re softened and translucent. Stir in minced garlic, cooking for an additional 1-2 minutes until fragrant and golden.

To the onion and garlic mixture, add the cauliflower florets and chicken broth. Season the soup with salt and pepper, mixing everything well. Bring the soup to a gentle simmer and cook uncovered for about 15 minutes, or until the cauliflower is fork-tender.

Carefully transfer the soup to a blender in batches, or use an immersion blender. Blend until the mixture is smooth and velvety.

Pour the blended soup back into the pot and stir in the half and half. Reintroduce the cooked sausage and bacon into the pot, followed by the chopped kale. Stir everything together and simmer on low for about 5 minutes, until the kale wilts.

Taste your soup and adjust the seasoning as needed. Serve hot, garnished with a sprinkle of red pepper flakes.