Place cauliflower on a cookie and drizzle with olive oil, salt & pepper, to taste.
Roast cauliflower for 20-25 minutes or until tender and browned (stirring half-way through).
Remove sausages from casings.
Heat about 2 tablespoons olive oil in large skillet over medium-high heat.
Add sausage and sauté about 5 minutes, breaking it up into bite-size pieces.
Once sausage is mostly cooked, reduce heat to medium and add onion, garlic, Italian seasoning, and a sprinkling of salt/pepper.
Cook about 5 minutes, or until sausage is fully cooked and onion is tender.
Add coconut milk, broth and about 1 cup water. Bring to a boil, then reduce heat to medium low and simmer for about 5-7 minutes, until broth has slightly thickened.
Add roasted cauliflower & kale to soup pot and cook 2-3 minutes or until kale is lightly wilted. 4
Serve warm.
Nutrition Info Per Serving: Calories 934 Total Fat 86 g Cholesterol 104 mg Sodium 1356 mg Potassium 1175 mg Total Carbohydrate 20 g Dietary Fiber 7 g Sugars 9 g Protein 26 g