Refreshing Spanish Cauliflower Salad

In a medium saucepan, bring water, lemon juice, and a pinch of salt to a boil.
Add the cauliflower florets and cook for 5-6 minutes until tender-crisp.
Drain and let it cool.
Trim off any remaining tough stems.
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, capers, smoked paprika, cayenne pepper, and salt to prepare the dressing.
Place the cauliflower florets in a mixing bowl and pour the dressing over them.
Gently toss until the dressing evenly coats the cauliflower.
Adjust seasoning if needed.
Allow the salad to marinate in the refrigerator for at least 2 hours, ideally overnight, for flavors to meld.
Before serving, sprinkle the chopped hard-boiled eggs and fresh parsley over the salad as garnish.

Equipment