Cook the bacon in a pan over medium-high heat for 8 to 10 minutes or until crisp.

Remove the bacon with a slotted spoon and drain on a plate lined with paper towels.

Set aside.

Bring salted water to a boil in a medium saucepan.

Add the cauliflower florets and cook for 10 minutes or until tender.

Drain, reserving 1/2 cup of the cooking liquid.

Set aside.

Preheat the broiler in the oven.

Puree the cooked cauliflower florets in a blender or food processor with the reserved cooking liquid until smooth.

In a large mixing bowl, combine the cauliflower puree with half of the grated white cheddar cheese and the cooked bacon bits.

Stir in the cornstarch, garlic powder, cayenne pepper, salt, and pepper until well mixed.

Transfer the mixture to an ovenproof dish and spread it evenly.

Sprinkle the remaining grated white cheddar cheese over the top.

Broil the dish in the preheated oven until heated through and the cheese is golden and bubbly, about 5 minutes.

Serve the warm cauliflower dip with vegetables, crostini, or tortilla chips.