Time 1h3m Yield 6 Number Of Ingredients 12 Steps:
Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate. Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes. Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.
Time 30m Yield 8 servings (2-1/2 quarts). Number Of Ingredients 9 Steps:
In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.
Time 50m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool. In the same skillet cook the sausage and set aside ( I put it on the back burner). In a large soup/stew pan put cook onions until tender and clear. Add in garlic and cook for a minute. Add water and chicken boullion cubes. Start to tear the bacon into bite size pieces and add to the pot. Add sausage. Add cauliflower. Cook for 15 minutes (until cauliflower is soft). Add heavy cream. Add kale (I tear mine into bite size pieces). Simmer for 5-10 minutes.
Yield Makes 6 first-course servings Number Of Ingredients 6 Steps:
Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste. Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water). Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.
