Cauliflower Salad

1 med. head iceberg lettuce, chopped
1 med. head cauliflower (2½ lbs.) bite-size pieces
1½ cups mayo
1 medium red onion--chopped
1 lb. bacon, crisply fried & crumbled
1 cup grated Parmesan cheese
2 t. sugar

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In large bowl, layer lettuce, then cauliflower. Spread with mayo and then in this order, top with onion, bacon, cheese, and sugar. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Immediately before serving, toss salad together to coat all ingredients evenly. Serve chilled. Makes 8 servings.