Cauliflower Egg Salad

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

Cut cooled cauliflower into small pieces and place in a bowl. Add eggs, mayonnaise, pickles, pickle juice, onion, salt, and pepper. Mix to combine. Refrigerate for 1 hour before serving. Garnish with chives.