extra virgin olive oil
1 head cauliflower, cored and cut into florets
2 cloves garlic, minced
1/4 tsp salt
freshly-ground pepper
1 egg
2 cups shredded mozzarella cheese, divided
1/2 cup tomato sauce
1 Andouille sausage, sliced into thin rounds
leaves from 2 stalks Tuscan kale (or 1 stalk Dino kale), sliced very thinly
2 tbsp finely-chopped onion (about 1/8 medium onion)