In a medium saucepan, add 1 inch of water, fresh lemon juice, and a pinch of salt.
Place the cauliflower in the saucepan and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 8 to 12 minutes or until the cauliflower is crisp-tender.
Drain and let it cool.
Cut off the stems close to the florets.
Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, mashed garlic, capers, ground paprika, ground cayenne pepper, and salt.
Pour the dressing over the cauliflower and gently fold until the dressing is absorbed.
Taste and adjust the seasoning if necessary.
Let the salad marinate in the refrigerator for at least 2 hours, up to overnight.
Before serving, sprinkle the finely chopped hard-boiled egg and fresh parsley over the cauliflower salad.