Start by boiling the eggs for 10 minutes to make sure they're completely hard-boiled.
Finely slice your cucumber and green onions. Bring a pan of water to a boil. Cut and separate the cauliflower into florets then boil for 2 to 3 minutes until medium to well done. Test them with a fork while cooking and make sure they're not too soft.
Add the cauliflower florets to a large bowl and add the finely-chopped boiled eggs, cucumber, green onion, sour cream, mayonnaise, black pepper and salt.
Gently toss the salad until well combined. Separate into four bowls.