Bring a pot of water with a steamer basked to a boil. Add the cauliflower florets, and steam until just soft, about 5 minutes.
In a large bowl, combine the mayonnaise, dill, nutritional yeast, lemon juice, apple cider vinegar, Dijon mustard, onion powder, smoked paprika, turmeric, and celery seed (if using). Whisk until well blended and creamy. Season with sea salt, to taste. Set aside.
When the cauliflower florets are cooked, drain them in a colandar and rinse gently with cold water.
When the cauliflower florets are cooled, add them to the bowl with the dressing and gently fold the dressing into the cauliflower until well coated. Don't over stir, or the salad may get mushy.
Finish with a squeeze of fresh lemon juice, and garnish with the dill.
Optional: sprinkle with a little smoked paprika before serving.
Nutritional information is approximate and is shown with vegan oil free mayonnaise made with tofu. If you make this cauliflower potato salad using my oil free mayo recipe, the best bet is to make the mayo first, then the dressing. You will use some of the same ingredients for both. But I chose to keep the mayo recipe separate because a) some people might use store bought or another mayo recipe, and b) a package of tofu is makes a whole mayo recipe, but more than is needed for this recipe. Hope that makes sense!