1 head lettuce
1 head cauliflower
1 medium onion, diced
1 lb. bacon
1/2 c. sugar
1 1/2 c. mayonnaise
1/2 c. grated Parmesan cheese

Wash cauliflower and lettuce. Cut in pieces and place in bowl with diced onion. Cook bacon and let cool. Crumble into lettuce and cauliflower.

Dressing:

1 1/2 c. mayonnaise
1/2 c. sugar
1/2 c. or more Parmesan cheese

Wash cauliflower head. Cut into small pieces. Boil until tender, about 5 minutes.

Meanwhile, peel and slice boiled eggs. Chop the onion, celery and pickles into tiny pieces. Drain cauliflower. Add cauliflower to 2 1/2 eggs and vegetables. Mix low-fat salad dressing and celery seeds. Add salt and pepper as needed. Decorate top of salad with the 1/2 egg slices left over. Lightly dust top of salad with paprika. Immediately refrigerate. Serve cold. Feeds 6 to 8 people.