1 small head cauliflower, cored and cut into small florets (about 4 cups)
1 cup heavy cream, more to taste (coconut milk for dairy free, paleo, and Whole30)
2 packed cups fresh spinach or kale
Grated parmesan cheese, for serving (optional)
In a large Dutch oven or stockpot over medium heat, cook the bacon until it is crispy. Using a slotted spoon, remove the bacon from the pot, leaving the drippings in the pot.
To the bacon drippings, add the butter, onion, garlic, and a pinch each of salt and pepper. Sauté until the onion is translucent and the garlic is fragrant.
Add the Italian sausage and red pepper flakes to the pot. Cook until the sausage is browned, about 10 minutes.
Pour the stock into the pot and bring to a boil over medium-high heat. Add the cauliflower.
Reduce the heat to low and simmer for 30 minutes, until the cauliflower is crisp-tender.
Stir in the cream and spinach and cook for an additional 10 to 15 minutes, until the spinach is wilted and the soup has started to thicken. Add the cooked bacon to the soup. Taste and add more salt and pepper, if needed.
Store leftovers in the refrigerator for up to 1 week. To reheat, add soup and a little extra cream to a sauce pan and warm on the stovetop.