Boil a pot of water with a tablespoon of salt. Add the cauliflower florets and simmer until very tender, about 5 minutes. Drain and let cool completely.

In a small bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper. Whisk until smooth.

In a large bowl, add the cooled cauliflower, diced onion, sliced celery, and chopped hard-boiled eggs.

Pour the dressing over the combined ingredients and fold gently until everything is well-coated.

If time allows, refrigerate the salad for at least 1 hour.

Just before serving, sprinkle chives and additional paprika on top.