Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil.
Reduce heat to medium-low; cover the pot and simmer for 3 to 4 minutes, or until cauliflower is fork tender, but not mushy.
Drain the cauliflower and run it under cold water to cool it and stop it from cooking further. DRAIN well and pat dry with paper towels.
In a large salad bowl combine sour cream, mayonnaise, lemon juice, mustard, salt and pepper; whisk until thoroughly incorporated.
Add the prepared cauliflower florets to the dressing and toss gently.
Taste for salt and adjust accordingly.
Fold in the bacon, green onions, and shredded cheddar cheese.
Cover and chill in the fridge for an hour or so.
Garnish with parsley. Serve.
NET CARBS: 5 g
WW POINTS: For those following a WW diet, LOWER your points down to 3 by using turkey bacon, fat free cheddar cheese, and reduced fat sour cream. Omit the mayonnaise and add in more sour cream OR plain yogurt.