Cauliflower Mock "Potato" Salad - cooking recipe

Ingredients

1 head cauliflower, cut into bite-sized pieces
2 hard-boiled eggs, chopped
3 tablespoons mayonnaise
3 tablespoons Greek yogurt (or sour cream)
1/4 cup dill pickle relish
1 tablespoon finely chopped onion (Vidalia onion, if available)
1 tablespoon finely chopped celery
1 tablespoon Dijon mustard (or mustard of choice)
1 teaspoon turmeric
1 teaspoon mustard powder
1 teaspoon vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dill
1/4 teaspoon celery salt

Preparation

Bring a pot of salted water to a boil over high heat. Add cleaned, chopped cauliflower; cover and cook for 5 minutes. Drain and rinse under cold water to cool. Place in fridge to further cool while completing step two.
Combine all remaining ingredients except eggs.
Add cooled cauliflower & chopped egg to bowl, fold gently to coat all the pieces. Chill for at least 30 minutes to allow flavors to blend.
When ready to serve garnish with a sprinkle of additional paprika if desired.