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1. Take a paring knife and slice off the top of each tomato. Scoop out the flesh with a small spoon or melon baller.
2. Steam the cauliflower florets in a small colander over a small saucepan filled with an inch of water for 5 minutes, or until soft.
3. Place the florets in a food processor, along with the oregano, thyme, garlic salt and butter. Puree until smooth.
4. Cook your bacon in a skillet until the fat has rendered. Remove from pan and place on some paper towels to drain. Then coarsely chop bacon until you get bacon bits.
5. Spoon the cauliflower mixture into each tomato. Arrange on a pan and throw it under the broiler for about 5 minutes, until the tomatoes have softened just a tad.
6. Sprinkle with bacon bits and chives. Serve immediately.
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