The key to the unique taste of this version are from the rice vinegar, cucumbers, and eggs. Be sure to slice the cucumbers very thinly or use a mandolin set to a thin slice. While not included here, some cooked crumbled bacon would go perfectly!
1 large head cauliflower, chopped into ¾-inch pieces
4 hardboiled eggs, halved and sliced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
1 cucumber, quartered and thinly-sliced
1 cup mayonnaise
2 tablespoons Dijon or yellow mustard
2 tablespoons white vinegar
½ teaspoon dried dill
1 teaspoon dried parsley
½ teaspoon sea salt or to taste
In large saucepan, heat approximately 1-inch water to boiling and add cauliflower; reduce heat to maintain low boil. Alternatively steam cauliflower. Cook until softened, approximately 10 minutes. Strain in colander and transfer to large bowl.
Add eggs, celery, onion, cucumber, mayonnaise, mustard, vinegar, dill, parsley, salt and combine thoroughly.