Cut the cauliflower into bite sized pieces. In a large sauce pan add a couple of inches of water along with one teaspoon of salt and cauliflower. Boil the cauliflower until fork tender. Remove from the heat, drain the water, and rinse with cold water to stop the cooking process. Place the cauliflower in a colander and let as much of the water drain as possible.
Cut the eggs, onions, and celery and set aside.
Mix the salad dressing, sugar, vinegar, dill relish, mustard, and milk until well blended.
In a large bowl add the cauliflower, eggs, celery, onion, and dressing mix until well blended. Season with salt and pepper to taste.