Prepare the Cauliflower:
Steam or boil the cauliflower florets until tender but not mushy, about 5-7 minutes.
Drain and let cool completely.
Prepare the Eggs:
Boil the eggs: Place them in a saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and cool in ice water.
Peel and separate the eggs: Peel the eggs, separate the yolks into a bowl and mash them with a fork. Chop the egg whites into small bite-sized pieces.
Mix the Salad:
In a large bowl, combine the cooked cauliflower, chopped egg whites, and mashed egg yolks.
Add the dressing: Add the mayonnaise or Miracle Whip, mustard, pickle relish, and chopped onion to the bowl. Mix until all ingredients are well combined.
Season with salt and pepper to taste. Mix again to ensure even distribution.
Chill and Serve:
Cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Before serving, garnish with additional egg slices and chopped parsley if desired.
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