Brown sausage in saucepan with onion and garlic.
After meat is cooked through, deglaze pan using chicken stock (deglazing means just adding liquid to a hot pan to remove all bits of food).
Add water, crushed red pepper, salt and pepper.
Simmer broth for half hour.
Add butter, kale and cauliflower and cook for roughly 15 minutes, until cauliflower and kale is tender.
Minutes before serving, add a splash of heavy cream.