Place an inch of water in a large pot and bring to a boil. Add the cauliflower and cook for 8-10 minutes.
Turn off heat. Drain cauliflower and return to pot. Sprinkle the cooked cauliflower with pink salt, then add the chopped egg, onion and celery.
In a small bowl, combine dill pickle relish, mayonnaise, yellow mustard, and a sprinkle of salt and pepper. Pour the mixture over the cauliflower and toss to completely coat.
Pour the cauliflower salad into serving bowl and garnish with paprika if desired.