Warm Cauliflower Salad

    1 small garlic clove
    1/2 teaspoon kosher salt
    1 flat anchovy fillet, rinsed
    2 tablespoons drained bottled capers, rinsed
    1 1/2 tablespoons fresh lemon juice
    1/4 teaspoon black pepper
    1/4 cup extra-virgin olive oil
    1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets
    1/4 cup firmly packed fresh flat-leaf parsley leaves

Mince and mash garlic to a paste with kosher salt using a large
heavy knife, then add anchovy and capers and finely chop. Transfer
mixture to a large bowl and whisk in lemon juice and pepper, then add
oil in a slow stream, whisking until combined well.

Cook cauliflower in a 4-quart saucepan of boiling salted water until
crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot
cauliflower with dressing. Cool to warm, tossing occasionally, then
add parsley and toss to coat. Serve immediately.