When it is hot, add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef rather than a sausage. In other words, smooth the sausages down and break them into bits. Be ruthless.
Add in the onions and garlic and mix well. Don't worry about cooking the sausage, the pressure cooker will do that for you. Your job is to just mix everything up.
Add in the frozen cauliflower and frozen kale. Don't worry about mixing these, they will mix in as they thaw and cook.
Add in 3 cups of water and close the pressure cooker.
Cook on High pressure for 3 minutes, and allow it to release pressure naturally for 5 minutes. Slowly release all remaining pressure.
Do this in bursts and if your cooker starts to spit or froth, just stop for a few minutes and try again.
Open the pot and stir. In a slow and steady stream, add the whipping cream and mix until you have a lovely, creamy soup. It's okay to mash some of the cauliflower with your spoon at this time to get a thicker soup.
Pour into bowls, garnish with shredded parmesan cheese, and serve.
If you're squeamish about fat in your soups, you may want to either refrigerate and skim the fat off the soup, or use fully cooked and drained Italian Sausage in your soup. I tend to see fat as a good thing for Keto, but YMMV.
Use frozen cauliflower if possible for this recipe as the unfrozen, riced cauliflower will cook to mush. Alternatively, you can do what I show in the video, which is to cut larger florets.
This soup freezes very well, but it reheats even better. The flavors meld overnight, and the fat forms a layer on top if you choose to remove it.
You can do this with any sort of fresh meat sausage you prefer.
You can also use spinach for this soup rather than Kale. A 4 minute cook time will be ideal for spinach. Although it will wilt quite completely at 4 minutes, it will also flavor the soup really well. You can set some fresh spinach aside and stir it into the hot broth after the soup has cooked, if you would like to see some fresh leaves in your soup.