Cook cauliflower in salted water until tender crisp, about 8 minutes. Drain and drop in a bowl of cold water to cool quickly. Drain.
While cauliflower cooks, mince parsley and chili. Mix all dressing ingredients except oil until well blended, mix in oil and taste. Dressing should have a nice tang but not be too acidic. Add more sugar if nessecary.
Toss cauliflower with parsley, chili and dressing in a large salad bowl. To allow flavors to blend let salad rest for at least 15 minutes before serving or keep in the fridge up to 24 hours. Serve at room temperature.