Yield: 4 (2 cup) servings (5 points per serving for purple, 6 points per serving for blue and green)
Add the turkey sausage to a non-stick pot. Break up the sausage then add the onion and garlic. Cook until the sausage is no longer pink.
Add the chicken broth and potatoes to the pot. Bring to a simmer and cook 15 minutes.
Next, stir in the riced cauliflower, kale and half & half. Cook for one minute, until the kale is cooked.
Season with salt and pepper. Add red pepper flakes, if desired.