Stovetop:

1. Heat a dutch oven over medium-high heat with 1 tablespoon ghee. Add in the onions and garlic. Cook together until fragrant, a minute or so.  Add in the ground breakfast sausage and let simmer together for 5-6 minutes. Drain off any grease. 
2. Bring the dutch oven down to low heat. Add in the chicken broth, cauliflower florets, 1 tablespoon ghee, red pepper flakes, salt, and pepper. Allow simmering for 20 minutes. Stir in cauliflower florets and simmer until almost tender, about 5-7 minutes. Add kale and the coconut milk; simmer until kale is wilted, about 5 minutes.

Crockpot:

1. Heat a skillet over medium-high heat with o1 tablespoon ghee. Add in the onions and garlic. Cook together until fragrant, a minute or so.  Add in the ground breakfast sausage and let simmer together for 5-6 minutes. Drain off any grease. 
2. Add everything into a 6qt Crockpot else except for the kale. Cook on high for 3-4 hours or low for 6-7 hours. Add in the kale and allow to simmer until kale is wilted.
3. Serve immediately with chopped bacon and fresh red pepper flakes or store in the fridge for up to 4 days.

Instant Pot

1. Press the saute function on the Instant Pot, and once hot, add the 1 tablespoon ghee. Add the onion and garlic. Cook for 1-2 minutes. Stir often. Add the ground sausage. Brown for 5-6 minutes. Press cancel to turn off the saute feature. Drain off any grease. 
2. Add the chicken broth, cauliflower florets, red pepper flakes, 1 tablespoon ghee, salt, and pepper. . Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes.
3. Carefully quick release the pressure. Add in the coconut milk and kale and stir together. Once kale is wilted, serve immediately or store in the fridge for up to 4 days.