Spread the cauliflower florets in a single layer across a rimmed baking sheet. Drizzle the olive oil over top and season generously with salt and pepper.
Roast for 25 minutes or until tender and golden brown. Remove from the oven and allow to cool.
Transfer the cauliflower to a large mixing bowl. To the bowl add the bacon, green onions, eggs, cheese, mayonnaise, sour cream, pickles, Dijon mustard, garlic powder and paprika. Mix until all ingredients are well combined.
Refrigerate for one hour, up to overnight before serving.