Serves a crowd! Steam the cauliflower florets for 5-7 minutes. They should be tender but not too soft.

Transfer the steamed florets to a medium-sized bowl, and refrigerate them until cool enough to handle, about 15 minutes.

Meanwhile, in a large bowl, combine the eggs, pickle, celery, olives, cilantro, onion, garlic, mayo, mustard, lime juice, sea salt, and pepper.

Remove the cooled cauliflower from the refrigerator, and chop it into bite-sized pieces.

Add it to the rest of salad ingredients.

Stir gently to combine.

Taste the salad, and add more salt and pepper if needed. Store the salad in an airtight container in the refrigerator or a cooler until needed. Tip: Add grilled shrimp, cooked bay shrimp, or diced chicken to the bowl, and make it a meal for the road!