In a medium pot bring enough water to cover cauliflower to a boil. Add florets and boil for about 5 minutes. Drain well and set aside to cool. In a large bowl add the chopped onion, celery and hard boiled eggs. In a separate small bowl mix together the mayonnaise, apple cider vinegar, paprika, Dijon mustard, salt, pepper, garlic powder. Add cooled florets to the egg mixture. Add dressing to vegetables and mix well. Let it sit for a few hours in the refrigerator before serving for best flavor.
You can add shredded cheddar cheese and bacon bits to make this a loaded “potato” salad. Garnish with chopped chives