Preparation:

• In a large skillet, combine the radishes with the olive oil, water and a good pinch of salt. Bring to a boil.
• Add the cauliflower. Cover and cook for 5 minutes over low heat.
• Drain the vegetables, then place them on absorbent paper.
• In a salad bowl, mix the hard-boiled eggs with the pickles, mayonnaise, sour cream, mustard, pickle juice and lemon juice.
• Add the vegetables to the salad bowl and stir. Refrigerate 30 minutes before serving.