Instructions

Cut Cauliflower into small florets. Cut radishes in half.

Roast vegetables in a pan lined with parchment paper until soft and starting to brown. Once done let the vegetables cool to room temperature.

Dice onion, celery, pickle and egg.

Mix faux mayo or real mayo, mustard and vinegar with dill

Add the roasted vegetables, diced vegetables and egg to a bowl. Mix in dressing, salt and pepper

Sprinkle with paprika