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1
Place the eggs in a small pot. Cover with water and put over a burner on high. Bring to a boil, let go 4 minutes and cut the heat. Remove pot to the sink, drain, and fill with cold water.
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2
While your eggs are cooking, chop/snap the cauliflower into small florets. When this is complete, add to a large pan over medium high heat with a splash or 2 of water. Cook until softened - if you want to go a little brown here, have at it. I went for just steamed to taste as close as possible to potatoes, but brown would be nice, too. Remove from the heat when done. Add to a large bowl to cool.
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3
While that is working, dice the celery, onion, capers and parsley. Add to the bowl with the cauliflower.
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4
When the eggs are done, cool, peel and dice. Add to the bowl.
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5
Add the mayo, mustard, celery salt & garlic powder. Combine. Taste & add salt and pepper if needed. Dust with paprika as an optional old school garnish.
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6
Serves 2 for dinner with a nice steak and 1 for lunch beefed up with a little chicken and the gift that keeps on giving: hazelnut gremolata (yes, this is the same gremolata that's been kicking around the back of my fridge and popping up here and there since Easter).
