Preheat oven to 400 degrees F.

Toss cauliflower, salt, pepper, paprika, and extra virgin olive oil in a bowl until cauliflower is well coated.

Arrange cauliflower on a foil lined baking sheet and bake for approximately 22-24 minutes, until cauliflower is slightly browned and crispy. (I prefer baking my cauliflower instead of cooking it on the stove because it gets more moisture out of the cauliflower and keeps the salad from getting soggy.)

Remove cauliflower from oven and allow it to cool.

Transfer cauliflower to a medium-sized bowl and add hard-boiled eggs, celery and green onion.

In a small bowl, combine mayonnaise, sour cream, Colman’s Mustard, and a dash of salt and pepper.

Pour dressing over cauliflower mixture and toss until well combined.

Cover cauliflower salad and place in refrigerator for at least one hour to allow the flavors to combine.

Spicy Cauliflower Potato Salad