This simple meze-table salad is made by boiling the florets until just tender, then tossing them while warm with lemon, olive oil, and parsley. Warm cauliflower absorbs the dressing better than cold cauliflower. If overcooked, it falls apart in the salad; take it off the heat when a fork meets slight resistance in the stem.
Cut off the cauliflower leaves and thick stem, then separate it into florets. Halve any large florets so they cook in the same amount of time. Rinse them in salted water.
Add the florets to boiling salted water and cook for 6–8 minutes, until a fork meets slight resistance in the stem. Drain.
Whisk together the lemon juice, olive oil, crushed garlic, salt, and Turkish red pepper flakes.
Gently toss the drained, warm cauliflower with the dressing and chopped parsley.
Drain the cauliflower when a fork meets slight resistance in the stem, and add the dressing while it is still warm. Overcooked cauliflower falls apart, while cooled cauliflower will not absorb the dressing.
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