Cut away the cauliflower leaves and dense central core, then divide into small florets. Split larger pieces so their stems cook with the smaller florets. Have the cooked eggs, diced drained pickles, mayonnaise, and chopped parsley ready.

Bring a large pot of water to a boil with a generous pinch of salt. Add the florets and cook until the thicker stems are tender to a fork while the florets still hold their shape, about fifteen minutes or as needed. Avoid a hard raw center or cooking until they fall apart.

Drain in a colander, then spread on a paper-towel-lined platter to cool and release surface water. Wait until the cauliflower is cool throughout before mixing with mayonnaise.

In a large bowl, combine the measured dressing salt, pepper, paprika, pickles, prepared mustard, cooked eggs, mayonnaise, and parsley. Fold until the seasonings and chopped pieces are distributed. All measured paprika and parsley go into the dressing.

Add the cooled cauliflower and fold gently from the bottom until coated. Keep florets and chopped egg/pickle pieces rather than beating into a puree. Do not add leftover pickle brine.

Cover and refrigerate one hour before serving. Serve cold and keep remaining salad refrigerated.