Prep Time: 15 min. • Cook Time: 30 min.
Preheat oven to 350°F.
Use pulsing action of food processor to process cauliflower until chopped to pea-size pieces. Place in microwavable bowl and add water.
Microwave on high for 3 minutes; stir. If necessary, microwave another 2 minutes to make sure any larger pieces are crisp-tender. Drain.
Cook bacon in medium cast-iron skillet on medium heat until crisp. Remove bacon from skillet and drain on paper towels. Reserve 1 tablespoon of drippings in pan.
Add onions; cook 3 minutes or until crisp-tender, stirring frequently. Add cream cheese and hot sauce; cook and stir 2-3 minutes until cream cheese is completely melted and sauce is well blended. Stir in mayonnaise, cauliflower and 1½ cups of shredded cheese. Smooth dip surface.
Crumble bacon over dip and top with remaining shredded cheese.
Bake 25-30 minutes or until dip is heated through and top is golden brown; sprinkle with green onions.