Add the cauliflower and water to a large pot with a lid and steam until the cauliflower is very tender, 10 to 12 minutes. Drain, cool and dry the pieces well.
While the cauliflower is cooking, add the turkey bacon to a nonstick skillet and saute until crisp, 3 to 4 minutes. Drain on a paper towel and cool.
In a medium mixing bowl, whisk together the yogurt, olive oil, vinegar, honey, mustard, dill, salt and black pepper. Add the cooled cauliflower and bacon to the dressing as well as the scallions and celery. Stir to incorporate. Best if refrigerated 1 to 2 hours before serving (or overnight), but may be eaten right away.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Jenn Lamplough, 2012