1 small red onion, thinly sliced
1 medium head cauliflower, washed and peeled
4 medium potatoes - peeled and cubed
1 medium head cabbage, shredded
1 medium carrot, sliced
1 medium green bell pepper, sliced
2 medium carrots, cut into 1/2 inch wedges
1 medium cucumber, sliced
1 medium onion, sliced
21 ripe tomatoes, diced
1 medium red bell pepper, diced
3 cups shredded Cheddar cheese
1/2 pound shredded Monterey Jack cheese
1 (15 ounce) can cream-style corn
8 slices cooked bacon, divided
Heat oven to 350 degrees F.
In a medium saucepan, cook onion and cauliflower in water until soft, about 5 minutes.
Remove the clumps of cauliflower and place in a bowl. Mix in potatoes, cabbage, carrot, green bell pepper, carrots, cucumber, onions, tomatoes, red bell pepper and cheese. Stir thoroughly. Transfer the mixture into a large bowl.
Pour into a 9x13 inch baking dish. Sprinkle bacon over the top of the dish. Place on top of the salad.
Bake at 350 degrees F for 45 minutes or until bacon is crispy.