Boil the Cauliflower: Fill a large pot with water, add salt, and bring to a boil. Add the cauliflower florets and cook until tender-crisp, about 5-7 minutes. Drain the cauliflower and set it aside.

Sauté the Vegetables: Heat a pan over medium heat with a drizzle of vegetable oil. Add the chopped sweet paprika and cook until softened, about 2 minutes. Next, add the green onions and cook for another minute. Stir in half of the minced garlic and cook for an additional minute until fragrant.

Prepare the Egg Mixture: In a bowl, whisk together the eggs, salt, and black pepper. Add the cooked vegetables to the egg mixture and stir to combine.

Cook the Eggs: Heat another pan with a drizzle of vegetable oil over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are set and cooked through.

Make the Sauce: While the eggs are cooking, combine the sour cream, mayonnaise, and remaining minced garlic in a small bowl. Mix well to create a creamy sauce.

Assemble and Serve: Divide the cooked egg mixture onto plates. Top with the creamy garlic sauce, grated cucumber, and chopped dill. Serve immediately and enjoy!