In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add the Italian sausage and chopped bacon to the pot. Sauté for 8-10 minutes until browned and crisp.

In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened. Then, add minced garlic and cook for an additional 30 seconds.

Introduce the cauliflower florets and pour in the chicken broth, bringing it to a simmer. Season with salt and pepper. Simmer uncovered for 15 minutes.

Once the cauliflower is tender, blend the mixture until smooth using an immersion blender.

Return the soup to low heat and stir in the half-and-half cream along with the cooked sausage and bacon. Add chopped kale.

Taste and adjust seasoning if needed. Ladle the soup into bowls and sprinkle with red pepper flakes.