Ingredients

The following ingredients have 10 Servings
  • 1 lb. ground Italian sausage
  • 4 slices thick cut bacon (diced)
  • 1 small onion (diced)
  • 5 cups chicken broth
  • 2 cups water
  • 5 cups cauliflower florets (medium sized head of cauliflower)
  • 1 1/2 cups chopped kale
  • 1 cup heavy cream
  • salt and pepper
  • pinch of red pepper flakes
  • Parmesan cheese for serving

Instruction

  • In a large dutch oven or stock pot brown the sausage until crumbled and cooked through. Use a slotted spoon to remove the sausage to a paper towel lined plate and set aside.
  • Turn the pot to medium high heat and add the bacon, cooking until fat is rendered and bacon begins to crisp. Add the onion and cook an additional 2 to 3 minutes.
  • Return the sausage to the pot and pour in the chicken broth, water and cauliflower florets. Bring mixture to a boil, then reduce heat to simmer, cover and cook for 10 minutes, until the cauliflower is fork tender.
  • Stir in the kale and let cook an additional 2 minutes until softened slightly. Finally stir in the heavy cream, salt and pepper to taste and the red pepper flakes. Simmer for 2 more minutes until heated through. Enjoy with fresh parmesan on top.