1 med. head cauliflower
1 med. head iceberg lettuce, torn into bite-size pieces
1 lg. purple onion, chopped coarsely
1/2 lb. bacon, cooked & crumbled
1 c. mayonnaise
1 or 2 tbsp. sugar
1/3 c. grated Parmesan cheese

Wash cauliflower and cut into bite-size (tiny) pieces. Layer lettuce, onion, cauliflower and bacon in a bowl or casserole dish. Combine mayonnaise and sugar, and mix well. Spread evenly over top of salad, sealing to edge of bowl. Sprinkle with cheese; cover tightly, and refrigerate 24 hours. Toss gently before serving.

I needed more mayonnaise than this to adequately cover the top of the 9 x 13 inch casserole, so I mixed 2 cups of mayonnaise and about 3 tablespoons sugar. Also used 3/4 cup of cheese -- makes it better! I used less onion.