Disassemble the cauliflower into inflorescences, sprinkle with oil and bake in the oven at 180C for about 15 minutes.
Chop boiled eggs, stalked celery, onion and dill.
For dressing, pass the garlic through a press, squeeze the juice from the lemon. Mix lemon juice and garlic with mustard, yoghurt and olive oil.
Salt and pepper the salad, mix with the dressing.