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.