Cauliflower and Egg Salad

4 cups cauliflower, broken into small florets

3 hard-boiled eggs, diced

½ small carrot, peeled and shaved into strips using a vegetable peeler

3 small green onions, chopped

5 tablespoons sweet pickle relish

5 tablespoons light mayonnaise

1 tablespoon mustard

salt and ground black pepper to taste

Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.

Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.