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.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Carefully remove the lid; let cool for 20 minutes.
(To steam in a pressure cooker, see Tip.)
Carefully cut a 2-inch deep well into the head, leaving the core intact.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Plug any holes with tiny cauliflower florets.
Transfer to a medium bowl.
Set aside 1 tablespoon crumbled bacon.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Serve with pieces of cauliflower and with potato chips and/or crudites, if desired.
Place a trivet inside; place cauliflower head on the trivet.
Cover the cooker and lock the lid in place.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Turn the steam release handle to Sealing position.
Select Manual/Pressure Cook setting.
Carefully transfer the cauliflower to a cutting board; let cool for about 20 minutes.
Proceed with Step 2.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
