In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender.
Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes, sweet peppers and pickle. In a small bowl, mix the remaining ingredients.
Add to cauliflower mixture; toss to coat. Refrigerate until serving.
