Start by prepping the cauliflower “rice.” Add half of the cauliflower florets to the bowl of a food processor. Pulse until the florets become coarse granules that resemble rice. (Be careful not to over-process, or you’ll end up with cauliflower mush.) Transfer the cauliflower rice to a large bowl. Repeat this process until all of the cauliflower has been riced. Briefly set aside.

Heat a large nonstick skillet over medium heat and place a paper towel-lined plate by the stove. When hot, add the bacon and cook until well browned and crispy (about 3-4 minutes). Using a slotted spoon, transfer the bacon to the prepared plate. Pour out all but about 1 tablespoon of bacon grease and return the skillet to the heat.

Add the corn to the skillet and cook for 2-3 minutes until just tender and lightly browned in spots. Set about half a cup of the tomatoes aside. Add the remaining tomatoes to the skillet along with the crushed red pepper. Cook for 1-2 minutes until the tomatoes are just beginning to soften. (Don’t overcook the tomatoes, friends. They’re going to cook more once you add the “rice.”)

Add the cauliflower rice and cook for about 2 minutes, just until it loses some of its “bite.” Cauliflower rice cooks REALLY fast, so don’t overdo it. (It will continue cooking once it’s removed from the heat.) Fold in the pesto and bacon. Taste and season with a little salt if necessary. Depending on the acidity level of your pesto, you may want to add the balsamic vinegar. (I personally love the zip it adds.)

Transfer the rice to bowls and top with the reserved cherry tomatoes, goat cheese, and scallions. Serve immediately.