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In a large pot over medium-high heat, cook the turkey bacon until crispy, crumble and set aside. Cook the sausage, breaking it apart as it cooks. When browned and crumbled remove from pan and set aside, leaving 1 tbsp of the drippings to sauté the scallions. When translucent add the garlic and sauté for a few minutes. Add the sausage and turkey bacon back in. If you did this in a large frying pan, transfer to a stock pot.
Add in the cauliflower, chicken broth, crushed red peppers, salt, pepper and simmer on medium heat for 10 to 15 minutes or until the cauliflower is tender.
Reduce the heat and stir in the Greek yogurt (stir it in well), add the spinach or kale. Bring to a simmer (Do not boil)
Remove from heat and top with Parmesan Cheese when ready to serve