Bring a large pot of salted water to a boil. Once boiling, add the cauliflower florets. Cook for about 5-7 minutes, or until tender but still firm.
Once cooked, drain the cauliflower in a colander and let it cool completely.
In a large mixing bowl, combine the olive oil mayonnaise, yellow mustard, fresh dill, and pickle juice. Stir until well blended.
To the bowl with the dressing, add the cooled cauliflower, chopped dill pickles, celery, and red onions. Mix gently to combine all the ingredients.
Gently fold in the sliced hard-boiled eggs, and add freshly ground black pepper to taste.
Cover the salad with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Before serving, sprinkle paprika on top.
