Parse the cauliflower into florets, drizzle with oil and bake in the oven at 180C for about 15 minutes.
Chop the boiled eggs, celery stalks, onion and dill.
For refueling, pass the garlic through the press, squeeze the juice from the lemon. Mix lemon juice and garlic with mustard, yogurt and olive oil.
Season the salad with salt and pepper and mix with the dressing.
