Chop bacon into little pieces, then in a large skillet, over medium heat, cook the bacon and brown the ground sausage together until cooked through.
Drain grease, and transfer sausage and bacon into a 6-quart slow cooker.
In the same skillet, add olive oil and onions and saute until translucent and fragrant
Add the onions, chicken stock, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined.
Cook on high for 4 hours or on low for 8 hours.
With 1-1 1/2 hours of cooking time left, add cauliflower to the slow cooker.
After cooking time is up add the heavy cream and mix until combined.
Taste, season with salt and pepper as needed, to taste
Serve hot garnished with a sprinkle of parmesan cheese