Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into small pieces and set aside.

In a large mixing bowl, combine the chopped broccoli and cauliflower. Toss gently to mix evenly.

In a separate bowl, whisk together the mayonnaise, sour cream, sugar, and a pinch of salt until smooth and creamy.

Pour the dressing over the broccoli and cauliflower mixture. Stir well to coat all the vegetables evenly.

Add the shredded cheddar cheese and crumbled bacon. Gently mix until everything is fully combined.

Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.

Stir before serving and adjust salt if needed. Serve chilled and enjoy.