Blanch cauliflower florets and carrots in lightly salted boiling water for 3 to 4 minutes, until tender crisp. Drain and chill in ice water, then drain again. Place in a salad bowl. Add the red bell peppers, scallions, olives, capers, pickles and parsley.
Dressing: combine ingredients whisking in oil until blended. Pour over salad, tossing until combined. (Add salt to taste if desired.) Chill for several hours or overnight.
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