Cauliflower Lettuce Salad

This is the salad that shows up at every church supper and family reunion in the Midwest, and for good reason: it’s ridiculously easy and people cannot stop eating it.

Raw cauliflower pieces and torn romaine lettuce get tossed with a pound of crumbled bacon and grated Parmesan in a creamy, slightly sweet dressing.

Ten minutes from fridge to table, no cooking required beyond crisping up that bacon.

It feeds eight generously and tastes even better after it sits in the fridge for a bit, making it the ultimate bring-along dish.

Kitchen Tips

• Chop the cauliflower into small, bite-sized pieces so every forkful gets some crunch
• Toss the salad right before serving if you like crisp lettuce, or let it sit 30 minutes for the flavors to meld
• Use real bacon and cook it until shatteringly crisp for the best texture contrast
• Cut the sugar back to a quarter cup if you prefer a less sweet dressing