In a large Dutch oven over medium heat, add the Italian sausage and cook until browned, stirring occasionally for about 5-7 minutes.

In the same pot, add the crumbled bacon and cook until crispy, which should take about 6-8 minutes.

Add the chopped onion to the pot containing the bacon grease. Sauté until softened and translucent, about 4-5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Pour in the chicken broth, then add salt, black pepper, cayenne pepper, and the cauliflower florets. Bring to a boil, then simmer until cauliflower is fork-tender, about 10-12 minutes.

Stir in the coconut milk and kale, followed by the browned sausage and cooked bacon. Cook over low heat until kale wilts, about 3-5 minutes.

Taste the soup and adjust seasoning with additional salt and pepper if necessary, then serve hot.