Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add sliced mild Italian sausage and chopped bacon, cooking until browned and crispy, about 8–10 minutes.

Remove the meats with a slotted spoon, leaving 2 tablespoons of fat in the pot.

Add 1 chopped onion and sauté for 3–5 minutes until translucent. Stir in 2 minced garlic cloves and cook for another minute.

Introduce 4 cups of cauliflower florets and 4 cups of chicken broth into the pot. Season with salt and pepper, then bring to a simmer.

Simmer uncovered for about 15 minutes, or until the cauliflower is tender.

Blend the soup until smooth and creamy using a blender or immersion blender.

Return the blended soup to the pot over low heat and stir in 1 cup of half and half. Add the cooked sausage, bacon, and 2 cups of chopped curly kale. Cook for an additional 5 minutes.

Adjust seasoning and serve hot, optionally with red pepper flakes.