Chop the bacon and cook it in a large pot over medium heat until crisp, about 8 minutes. Scoop it out with a slotted spoon and leave the fat in the pot.

Crush the fennel seed lightly. Add the ground pork to the pot with the fennel, smoked paprika, red pepper flakes, 1 tsp of the salt, and the pepper. Brown over medium-high heat, breaking it into crumbles, about 8 minutes.

Dice the onion and mince the garlic. Add them to the pot and cook 3 minutes, until the onion softens.

Pour in the broth, scraping up any browned bits. Cut the cauliflower into chunky, potato-size pieces and add them. Bring to a boil, then simmer 12 to 15 minutes, until the cauliflower is fork-tender.

Lower the heat to medium-low and stir in the heavy cream. Add the kale and simmer gently 3 minutes, until wilted and bright green.

Taste and add the remaining salt if needed. Ladle into bowls and top with the crisp bacon.