Method

1. In a large Dutch oven or stockpot over medium-high heat, cook the bacon until it is crispy. Using a slotted spoon, remove the bacon from the pot, leaving 2 tablespoons of the drippings in the pot.
2. To the bacon drippings, add the onion and garlic; season with salt and pepper. Sauté until the onion is translucent and the garlic is fragrant.
3. Add the Italian sausage, chili powder, and red pepper flakes to the pot. Cook until the sausage is browned, about 10 minutes. Drain excess grease from pan.
4. Pour the broth into the pot and bring to a boil over medium-high heat. Add the cauliflower.
5. Reduce the heat to low and simmer for 30 minutes, until the cauliflower is crisp-tender.
6. 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.
7. Taste and add more salt and pepper, if needed.
8. Serve with the crispy bacon and Parmesan cheese on top.
9. 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.