Chop the cauliflower into small florets.  

Finely chop the celery and onion and coarsely chop the eggs.

Steam the cauliflower until tender.  Mine took about 20 minutes using a covered pot and a collapsible steamer basket.

When the cauliflower is cool, toss together with the onion, celery and eggs.

Add the mayonnaise, vinegar and salt/pepper and mix all ingredients together.

Give it a little taste to see if it needs more vinegar or salt/pepper.

Refrigerate before serving if needed.