6-7 cups roughly chopped kale (or as much as you like)
Chop cauliflower into bite-sized pieces then toss with olive oil, salt, pepper and garlic powder. Roast cauliflower on a very large baking sheet (or two 13×9 pans) at 375 degrees for 25-35 minutes or until toasty brown on the bottom. Keep an eye on it because the bottom will brown waaaaay before the top has any color at all. Remove from oven; set aside.
Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage in a large skillet until browned and cooked through. Drain fat; set aside.
In a large stock pot or Dutch oven, cook bacon until crispy. Remove bacon with a slotted spoon, leaving the bacon drippings in the pot. Set bacon aside.
Add onion to bacon drippings in the pot then sauté for 5 minutes (add a little olive oil if necessary). Season with salt and pepper then add garlic and continue cooking for 3-4 minutes.
Add chicken broth and cooked sausage, cover and simmer over medium-low heat for 20 minutes. Add cauliflower, cooked bacon and cream then continue cooking for 5 minutes. Taste for seasoning then add salt, pepper and/or garlic powder if desired. Stir in kale, cover, turn off heat and allow soup to rest for 20 minutes.