Heat a Dutch oven or heavy-bottomed pot over high heat with a spritz of olive oil. Add chopped bacon and brown for a few minutes until nearly crispy. Add ground beef, salt, Italian seasoning, fennel, turmeric, and red pepper flakes to the pot and cook until the meat is browned and cooked through. Use a meat masher to break it up. Remove the beef and bacon from the pot and set them aside.

Add another spritz of oil to the pot and add onion, celery, zucchini, and carrots. Cook for 5–10 minutes until they are almost as tender as you like. Add the garlic, stir, and cook for another minute. Add cooking wine and let it sizzle, scraping any browned bits off the bottom of the pot and mixing them in.

Pour the chicken broth and coconut milk into the pot. Add in the cooked meat mixture, cauliflower florets, and chopped kale. Let it simmer for 5–10 minutes until the kale is wilted and the cauliflower is tender.

Serve topped with a generous sprinkle of parmesan cheese and pair with a hunk of crusty bread!