In a large skillet over medium heat, cook the thick-cut bacon until crispy, for about 6–10 minutes. Transfer to a paper towel-lined plate to drain excess grease and crumble into pieces.

In a salad bowl, layer approximately 4 cups of chopped iceberg lettuce and half a thinly sliced medium red onion.

Sprinkle a layer of thawed frozen green peas over the lettuce and onions followed by 1 cup of chopped cauliflower.

Layer 1 cup of shredded Cheddar cheese over the cauliflower.

In a medium bowl, whisk together 1 cup of mayonnaise, ½ cup of grated Parmesan cheese, and 1 tablespoon of white sugar until smooth.

Evenly pour the prepared dressing over the top layer of cheese and gently spread with a spatula.

Sprinkle the crumbled bacon over the dressing layer just before serving.