Boil 1 inch of water in a large pot on the stove.
Add the cauliflower, cover, and reduce the heat to low. Cook until tender. This will take about 8 minutes. Test the cauliflower by poking it with a fork to determine it is soft.
While the cauliflower cooks, hard boil and chop 4 boiled eggs into smaller bits.
Chop up carrots, celery, pepper, onion and place them in large sealable plastic container.
add Sweet relish, mustard, mayo, salt pepper, paprika to container
Add cool chopped eggs to container
Drain the water from the cauliflower. rinse cauliflower with cold tap water until they are cool( don't add them to the container while they are warm
Place the cauliflower into container.
Seal the lid on the container and shake it well to mix everything
Chill for a least one hour.
Garnish the potato salad with sliced boiled eggs and sprinkled paprika.