Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cauliflower with salt, pepper and olive oil and spread evenly on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until the cauliflower is fork tender. Set aside to cool.
In a large bowl, make the dressing by whisking the mayonnaise, mustard and dill pickle juice. Add the chopped celery, red onions, pickles, cauliflower and eggs, and season with salt and pepper. Toss gently to combine evenly.
Garnish with chives and sprinkle with paprika.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.Make Ahead Tips: You can make the dressing in advance and you can also cook the cauliflower in advance. Then all you'd have to do is assemble everything together.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of pickle juice, you can use another acidic liquid like apple cider vinegar or lemon juice.
Instead of pickles, you can use relish or dill relish.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving, assuming the recipe is divided into 6 servings.