Step 1

Preheat oven to 400°F.

Step 2

Remove the core of the cauliflower and cut or break into small florets.

Step 3

Place the cauliflower in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper, toss to coat.

Step 4

Bake for 15 minutes or so, until cauliflower is tender but not soft. Let cool completely before assembling salad.

Step 5

Bring water to a boil in a large pot with a steamer insert. If you don't have an insert, no biggie, just make sure to let the water drain from the cauliflower after cooking.

Step 6

Remove the core of the cauliflower and cut or break into small florets. Cook the florets in boiling water or in the steamer basket just until tender. No more than 5 minutes or the cauliflower might get too soft for the salad. Remove and let cool being sure to drain any excess liquid before assembling the salad.

Step 7

Dice green onions, celery, hard boiled eggs and sun dried tomatoes and set aside.

Step 8

Combine cooled cauliflower, green onions, celery, hard boiled eggs, and sun dried tomatoes in a large serving bowl. Season with salt and pepper and gently stir in mayonnaise and dijon mustard. Taste and adjust seasoning as needed.

Step 9

The cauliflower salad can be enjoyed immediately or refrigerated until ready to serve.