Slice the andouille sausage into halves. Place in a frying pan and cook (or heat up, if fully cooked) until done. Remove from pan. 

Add the chopped bacon in the pan. Fry until it is just about done and then add the onion and finish frying the bacon.

Cut the head of cauliflower into small and large pieces. Place in a large stock pot with the cooked sausage, bacon, and onions. 

Next add the chicken broth and water to the stock pot. Bring to a boil. Once boiling, lower the temperature and cover. Simmer for about 10-12 minutes. 

Add the baby spinach to the pot and simmer for about another 2 minutes or so. Next add the heavy whipping cream, salt, pepper, and red pepper flakes. Stir well to completely mix. Simmer for about another 2 minutes.

Serve with a little shredded cheddar cheese on top (or don't...it's good without it)!!