Description
My mom’s famous make-ahead cauliflower salad for picnics and barbeques.
Ingredients
- 1 pound bacon
- 1 head iceberg lettuce, finely chopped
- 1 head cauliflower, florets finely chopped
- 1 large red onion, shaved thin
- 1 cup mayonnaise
- 3 tablespoons white sugar
- ⅓ cup grated Parmesan cheese
- 1 dash ground black pepper
Instructions
- 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.
- 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.
- Refrigerate for 24 to 36 hours
- checking occasionally that salad is still pressed down.
- Toss salad; season with black pepper.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 1 day
Servings: 8