Creamy Loaded Cauliflower Dip

1. Place cauliflower and water in an 8-cup microwaveable bowl. Cover with a microwaveable lid or plastic wrap. Microwave on High until the cauliflower is fork-tender but florets are not falling off, 14 to 16 minutes. Let stand, covered, for 5 minutes. Carefully remove the lid; let cool for 20 minutes. (To steam in a pressure cooker, see Tip.)

2. Once the cauliflower is cool enough to handle, cut a 4- to 5-inch circle from the top, using a paring knife. Carefully cut a 2-inch deep well into the head, leaving the core intact. Plug any holes with tiny cauliflower florets.

3. Combine 1/2 cup cauliflower trimmings, yogurt, hot sauce, garlic powder, onion powder, salt and pepper in a food processor; process until smooth, about 30 seconds. Transfer to a medium bowl. Set aside 1 tablespoon crumbled bacon. Add the remaining bacon, 1/2 cup cheese and chives (or scallions) to the pureed cauliflower mixture; stir to combine.

4. Spoon the dip into the cauliflower bowl. Sprinkle with the reserved bacon and the remaining 1/4 cup cheese. Garnish with additional chives (or scallions), if desired. Serve with pieces of cauliflower and with potato chips and/or crudités, if desired.

Tip

Alternatively, pour 1 cup water into a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place a trivet inside; place cauliflower head on the trivet. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes (it will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins). Carefully turn the steam release handle to Venting position; let the steam fully escape (float valve will drop; this will take 1 to 2 minutes). Carefully transfer the cauliflower to a cutting board; let cool for about 20 minutes. Proceed with Step 2.