Place the eggs in a pot and cover them with an inch of water. Heat over high on the stovetop and bring to a full boil. Boil for 10 minutes then immediately transfer the eggs to an ice bath and chill for at least 15 minutes (this will make the eggs super easy to peel!!).

Chop the cauliflower into bite-sized pieces (avoid large chunks!) and transfer them to a large pot. Fill with water and bring to a full boil. Boil for 8 to 12 minutes, or until the cauliflower is very tender. Strain into a colander and allow cauliflower to cool.

Add the remaining ingredients (red onion, garlic, pickles, mayonnaise, vinegar, fresh parsley, fresh dill, and sea salt) to a large mixing bowl and stir well to combine.

Peel and chop the hard boiled eggs and add to the mixing bowl with the dressing. Stir well and mash the egg yolks into the dressing mixture.

Add the cooked and cooled cauliflower and stir well. Taste the salad for flavor and add more sea salt, vinegar and/or onion to taste. Refrigerate until you’re ready to serve!

Serve cauliflower potato salad alongside your favorite main entrée!