First, trim green leaves from cauliflower, leaving the head whole. Cook in salted, boiling water until just tender. Drain thoroughly. While cauliflower is cooking, cut broccoli florets from stems, cut lengthwise into very thin slices and cook in salted, boiling water just until crisply tender. (Do not over cook) Drain thoroughly. Fry bacon until crisp, remove and drain on paper. Pour drippings into a cup, measure 3 Tbsp. of drippings back into pan and cook onion until it is just soft. Stir in remaining ingredients and simmer for 3 minutes. Place cauliflower in serving bowl. Arrange broccoli in a ring around the edge. Then pour hot dressing over all, and top cauliflower with crisp bacon.
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