In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 pound of mild Italian sausage and 4 strips of bacon. Cook for about 8-10 minutes, stirring occasionally, until the sausage is browned and the bacon is crispy. Remove them from the pot and drain excess grease, leaving 2 tablespoons behind.

In the same pot with the retained grease, add 1 chopped onion. Sauté for 3-5 minutes until it becomes translucent and soft. Stir in 3 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.

Next, add 4 cups of cauliflower florets to the pot, stirring to coat them with the onion and garlic mixture. Pour in 4 cups of chicken broth and season with salt and pepper to taste. Allow the mixture to simmer uncovered for about 15 minutes, or until the cauliflower is tender.

Once the cauliflower is tender, carefully blend the soup using an immersion blender or by transferring it in batches to a high-powered blender until completely smooth and creamy.

Return the blended soup to the pot and stir in 1 cup of half and half, bringing it to a gentle simmer over low heat. Stir continuously to prevent it from scorching.

Add the cooked sausage and bacon back into the pot, along with 2 cups of chopped curly kale. Cook for about 5 minutes, or until the kale wilts and becomes tender.

Before serving, taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish as desired.