“A kitchen is the heart of our home and always has been. Growing up we always knew one thing, we would all sit down at the table together and enjoy a meal mom (Janie Smith) had made. No matter how many hours she had put in at work or how exhausted she was, she always, always made dinner each night. I loved to help Mom cook and most of our best memories were made while sitting around the table. Mom’s an amazing cook and this is one of her favorite recipes.” – April Smith Patterson
1 head iceberg lettuce, torn
1 small head cauliflower, broken into florets
3⁄4 pound sliced bacon, cooked and crumbled
1⁄4 cup finely chopped red onion
1⁄4 cup sugar
1⁄4 cup grated Parmesan cheese
1 cup mayonnaise
In a large bowl, layer lettuce, cauliflower, bacon, onion, sugar, and cheese. Spread mayonnaise over the top; do not toss. Cover and chill for 2 hours or overnight. Toss just before serving.