Fill a large pot with 3-4 inches of water and bring to a boil. Place a steam basket over the pot, add cauliflower florets. Steam for 6 minutes, or until cauliflower is fork tender. Transfer to a large bowl to cool.
After cauliflower has cooled, add eggs, celery, onion, mayonnaise, apple cider vinegar, Dijon mustard, dill, garlic powder, paprika, salt, and black pepper. Stir until smooth and evenly coated. Refrigerate until chilled.
