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Cook the sausage on a skillet until brown; set aside.
In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute.
Add the chicken broth, cauliflower, bacon, and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).
Add the heavy cream and kale, simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)
Ladle into bowl, top with extra bacon pieces, and enjoy! Store leftovers in the fridge for up to 5 days or freeze for later.