Cauliflower Salad Recipe with Bacon and Parmesan Cheese
This perfect layered summer salad is easy, delicious, and makes a great light meal or side. Made with fresh iceberg lettuce, crisp cauliflower, smoky bacon, sharp Parmesan, and a creamy sweet mayo dressing, it’s ideal for prepare-ahead meals and BBQs.
Ingredients
Main ingredients
- 1 head Iceberg lettuce chopped into bite-size pieces
- 1 Onion diced fine
- 1 head Cauliflower chopped fine
- 1 pound Bacon cooked crisp and crumbled
- 1/2 cup Grated Parmesan cheese sharp and savory
- 2 cups Mayonnaise to bind everything creamy, smooth, and tangy
- 1/2 cup Sugar to sweeten the mayo dressing
Instructions
Instructions
- Chop iceberg lettuce into bite-sized pieces and toss into a big bowl as the fresh crunchy base.
- Dice onion real fine and add to the bowl to layer flavors.
- Chop cauliflower head nice and fine and add to the mix with lettuce and onion.
- Fry bacon until crispy and crumble it over the veggies for smoky salty crunch.
- Sprinkle grated Parmesan cheese on top to add cheesy tang.
- Mix mayo with sugar in a separate bowl until smooth and sweet.
- Pour mayo mixture over the salad and toss gently but thoroughly so every bite is covered.
- Chill salad in the fridge for at least 30 minutes before serving to let flavors meld.
Notes
This salad tastes best made the night before to allow flavors to combine. You can make it the same day but refrigeration overnight improves taste.