In Dutch oven over medium heat, add Italian sausage and crushed red pepper flakes. Cook until browned and cooked through, while breaking up pieces with spoon. Drain. Remove sausage and set aside.
Cook bacon pieces in same Dutch oven over medium heat. Cook until crisp, about 5-10 minutes.
Remove bacon and set aside. Stir onions and garlic into remaining bacon fat. Cook until onions are soft and translucent, approximately 5 minutes.
Pour chicken stock into Dutch oven. Bring to boil over high heat. Add cauliflower. Cook until fork tender, approximately 3 to 5 minutes. Time will vary based on frozen/precooked vs. raw cauliflower.
Reduce heat to medium. Stir in cooked sausage and heavy cream. Heat through.
Add bacon and kale. Cook until kale is bright green and softened. Add salt and pepper to taste.
Portion into bowls and serve.