Boil the Eggs: In a small pot, bring cold water to a boil over high heat and use a slotted spoon to drop the eggs in individually. The water should go 1 - 2 inches over the eggs. Reduce the heat to a simmer when the water surface starts bubbling then cover with a lid.

Prepare the Cauliflower: Remove the leaves and use a knife to slice off the big stem. Then, continue to slice off the smaller stems to obtain the individual florets. Wash the florets in a colander, then leave to dry. Remove any brown spots or blemishes if needed.

Dice the Onion: Trim off the stem but leave the root intact throughout the entire cutting process. Cut the onions in half, remove the peel, hold one of the halves upright, and start cutting in straight lines that are half an inch apart from each other.

Dice the Celery: Use a chef’s knife to split the stalks into halves and then quarters lengthwise. Then rotate about 3 or 4 pieces into a horizontal position, use your other hand to pinch them together, and make small crosswise cuts to create diced pieces.

Chop the Scallion: Wash the scallion, remove any wilted parts, then cut off the white roots. Line up several scallions on the chopping board, hold them together in a horizontal position with your non-dominant hand, then slice the knife back and forth to chop them up into small bits. Try not to stack or press down too hard because it might bruise the scallions.

Season the Cauliflower: In a large bowl, put in 20 oz cauliflower, add 1/2 tsp paprika, 1/4 tsp pepper, 1/2 tsp garlic powder, and 1 tbsp olive oil. Use a small spoon to mix everything together until the cauliflower is well-seasoned.

Roast the Cauliflower: Preheat the oven to 450 °F. On a parchment-lined baking sheet, spread the seasoned cauliflower evenly with a little space between the pieces to allow the heat to circulate. Place in the oven and roast for 10 minutes.

Let the Cauliflower Cool Down: Remove the cauliflower from the oven and leave it to cool for 1 - 2 minutes.

Toss the Salad: Put the cauliflower back into the large bowl, and add 2 large eggs, 1 oz red onion, 2 tbsp scallion, 2 oz celery, 2 tsp Dijon mustard, 4 tbsp mayonnaise, 1 tbsp apple cider vinegar, and 1 tbsp olive oil. Lightly toss until the ingredients are well-mixed.

Serve the Salad: Transfer the salad into serving bowls, sprinkle with some paprika, and enjoy.