Prepare a steamer by putting 1-2 inches of water in the bottom of the pot. Place pot over high heat and bring the water to a boil. Turn heat to medium low to maintain a simmer. Place cauliflower florets in the steamer basket, sprinkle with sea salt, cover, and place over the simmering water. Steam until tender, about 10-12 minutes. Remove basket from the simmering water, uncover, and place over a bowl to allow cauliflower to drain as it cools.
While cauliflower is steaming, place a paper towel on a plate and set aside. Preheat a medium skillet over medium-high heat. Add bacon pieces and cook, stirring occasionally, until bacon is cooked through and crisp. Remove bacon bits to prepared plate and allow to drain and cool.
In a large bowl mix mayonnaise, mustard, Worcestershire sauce, white balsamic vinegar, and garlic. Stir until smooth. Stir in the red onion, green onion and dill.
Stir the cooled cauliflower and bacon bits into the dressing. Taste and adjust seasoning. Depending on the mayonnaise you use, you may or may not need to add a pinch of salt.
Cover and refrigerate. While this salad can be eaten immediately, it is best if refrigerated a few hours or even overnight to allow the flavors to "mingle".
Serving size: 1/8th of recipe or about 3 ounces.
Fat (g): 12
Carbs (g): 6
Fiber (g): 2
Protein (g): 3
Net carbs (g): 4