Heat a large stock pot to medium-high heat. Place the chopped bacon in the heated pot. Sauté until crispy. About 5 minutes.
Add the Italian sausage. Sauté until browned. Use a wooden spoon to crumble the sausage into moderate chunks (not too fine). This should take about 5 minutes.
Reserve the meats and drain most of the fat from the pan. Reduce the heat to medium and sauté the onion chunks (not too fine) for 5 minutes. Add the chopped garlic and stir for about 2 minutes.
Add the chicken broth and chopped cauliflower. Salt and pepper goes in next. Simmer over medium heat for 10 minutes.
Add the meat back to the pot with the heavy cream. Stir and simmer for 5 minutes. Turn off the heat and remove the pot from the burner. Drop in the fresh spinach and cook off the heat until wilted (about 2 minutes).
Serve hot with a garnish of shaved parmesan.
You can substitute regular Italian sausage in place of the Hot Italian Sausage. The hot sausage will add a lot of flavor.