Cut off thick stems of cauliflower and break into small flowerets. Place in 1-inch boiling salted water to which lemon juice has been added. Cover and simmer about 10 to 12 minutes, or until just barely tender. Remove from heat and drain well; cool. Trim off stems very close to the flowerets. Beat together lightly the olive oil, vinegar, garlic, capers, paprika, cayenne pepper, and salt. Pour over cauliflower and mix with rubber spatula until dressing is absorbed. Add additional salt if necessary. Marinate several hours or overnight. To serve, sprinkle with minced egg and parsley.