Slice the bacon crosswise into short rectangular strips.

Chop onion, cauliflower, and the kale. (I would use large pieces of kale, cut the kale away from the ribs, and then chop. But you could use pre-chopped kale or baby kale if you prefer.)

Set the Instant Pot (affiliate link) to SAUTE and HIGH temperature, add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon.

Remove some bacon fat (or not) but leave at least a tablespoon of bacon fat to cook the onion.

Turn Instant Pot down to SAUTE and NORMAL temperature; add chopped onion and cook 2-3 minutes. Then add the minced garlic and cook another minute.

Squeeze the Italian sausage out of the casings into the Instant Pot and cook the sausage while you break it apart with a plastic or wooden turner (not metal, which might scratch the pot.)

Then add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and the cooked bacon.

Lock the lid and set the Instant Pot to MANUAL and HIGH temperature, TWO MINUTES.

After the time to cook to pressure and cooking time of two minutes is up, use QUICK RELEASE to release the pressure.

Set the Instant Pot back to SAUTE and HIGH temperature, add the chopped kale, and simmer the soup 4-5 minutes (or until kale is done to your liking.)

Turn heat down to LOW (and let the soup cool down a bit if it's bubbling). Then stir in the cream and heat it through. (Don't boil after the heavy cream is added.)

Serve hot, with freshly-grated Parmesan cheese to add at the table.

Use the same ingredients and prepare as above, but add 1 cup more chicken stock and ¼ cup more cream for the stovetop version.

Cook the bacon in a large soup pot over medium-high heat until crisp, about 5 minutes. Remove bacon to a plate, and remove some of the fat from the pot as desired.

Add chopped onion to the soup pot and cook a few minutes, until starting to brown, then add the minced garlic and cook 1-2 minutes more.

Squeeze out sausage into the soup pot and cook until browned, about 10-15 minutes. Don't rush this because browning adds flavor.

Then add the chopped cauliflower, chicken stock, red pepper flakes (if using), salt, fresh-ground black pepper, and cooked bacon. Let the soup come to a low boil, then reduce heat to medium low and simmer 20-25 minutes, or until the cauliflower is done to your liking.

Add the chopped kale and turn the heat up to medium; cook the soup 5-10 minutes more, depending on how soft you like the kale.

Let the soup cool a few minutes if it's bubbling before you add the cream. Then stir in cream and heat it through over very low heat. (Don't let it boil after you add the cream.

Serve as above.