Make Ahead Cauliflower Salad

My mom’s famous make-ahead cauliflower salad for picnics and barbeques.

Step: 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.

Step: 2

Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.

Step: 3

Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.

Step: 4

Toss salad; season with black pepper.

Per Serving: 366 calories; protein 10.7g; carbohydrates 13.6g; fat 30.8g; cholesterol 33.9mg; sodium 666.5mg.

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