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. 

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.

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. 

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.

Serve immediately with chopped bacon and fresh red pepper flakes or store in the fridge for up to 4 days.

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. 

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.

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.