Before anything else, you need to prepare the bacon. Follow this recipe for extra yummy candied bacon. Reserve the bacon grease instead of throwing it away (you’ll need some later).

If you don’t want to use the candied bacon recipe, here’s how to make some regular bacon: preheat your oven to 392F. Prep a baking tray with a lip by lining it with tin foil.

Place the bacon strips on the baking sheet. You can put the bacon down with no spaces or even slightly overlap the edges to save space. The bacon will shrivel up in the oven anyway.

Cook the bacon for 15-25 minutes. The thickness of your bacon slices will determine how long you need to leave them in the oven.

Once the bacon is done, move it from the pan and onto a plate or tray lined with paper towels to absorb some of the grease. Keep the grease that is left in the pan for later.

Allow the bacon to cool completely then chop or crumble it into small pieces.

Chop the lettuce to your preferred texture. I like using a serrated knife to thinly slice from the top of the lettuce so I get thin shreds.

Chop the cauliflower by cutting off the florets from the stem. Chop the florets into bite-sized pieces or smaller.

In a large bowl, add the chopped lettuce, cauliflower, bacon pieces, and shredded parmesan cheese. Use salad tongs to toss everything together.

In a smaller, clean bowl, add the mayo, reserved bacon grease, sugar, and apple cider vinegar. Use a small whisk or fork to mix everything.

Just before serving, add the salad dressing to the large bowl and toss to coat. Plate up and enjoy