In a Dutch oven over medium heat, warm 2 tablespoons of olive oil. Add in the mild Italian sausage and bacon, cooking until browned and crisp, about 8-10 minutes. Stir occasionally to ensure even cooking. Once done, use a slotted spoon to remove the meat, leaving some grease in the pot for flavor.

In the same pot, add the chopped onion and sauté until softened and translucent, which should take about 3-4 minutes. Next, stir in the minced garlic, cooking for an additional minute until fragrant.

Add the cauliflower florets into the pot along with the chicken broth, ensuring that the vegetables are covered. Season generously with salt and pepper. Bring to a gentle simmer, uncovering the pot to cook for approximately 15 minutes, or until the cauliflower is tender.

Once the cauliflower is tender, carefully blend the soup until smooth using a high-powered blender or an immersion blender.

Return the blended soup to a gentle simmer and stir in the half-and-half. Add back the cooked sausage and bacon, alongside the chopped kale. Simmer together for about 5 minutes.

Before serving, taste your soup and adjust the seasoning if needed, adding more salt or pepper to suit your preferences.