2lb Mild or Hot bulk Italian sausage
2 tbsp extra virgin olive oil
1 cup finely diced Vidalia onion
6 garlic cloves, minced
72 ounces chicken stock
8 cups bite size cauliflower florets
6 cups chopped fresh Kale, center vein removed
1 tsp red pepper flakes
2 tsp salt
1 tsp ground black pepper
1 cup heavy cream
Brown the sausage over medium high heat, in a large skillet; breaking into small pieces as it cooks. Remove the cooked sausage from the skillet with a slotted spoon and add to am 8qt saucepot.
In the same skillet that the sausage was cooked in, add the olive oil. Cook the onion and the garlic over medium heat until the onions are translucent and the garlic is fragrant. Transfer the cooked onions and garlic to the saucepot.
Add the chicken stock, cauliflower and kale to the saucepot and stir to combine.
Add the red pepper flakes, salt & pepper and mix.
Cover the pot and simmer over low heat for 1-2 hours or until the cauliflower and kale are tender.
Add the heavy cream and continue to simmer until the soup is hot again.
Serve and enjoy. 5.6 carbs per cup
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