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Export 10 ingredients for grocery delivery
Step 1
Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad. Rinse and drain.
Step 2
Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam. Alternately, cook in a steamer basket on the stove top.
Step 3
Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.
Step 4
Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
Step 5
In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
Step 6
Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.
Step 7
Refrigerate for at least 1 hour or until cold.
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