Bring a large pot of salted water to a boil. Add the cauliflower and cook until the exterior is slightly softened but the florets still have a firm snap, about 3 to 4 minutes. Drain well and transfer to a large heat-proof bowl.

Combine the crumbled saffron with a tablespoon of hot water in a small bowl and let it steep while you prepare the oil.

Combine the olive oil and smashed garlic in a small saucepan over medium-low heat. Cook until the garlic is softened and fragrant, about 5 minutes—the garlic should just begin to turn a very pale golden color, not brown.

Stir the sugar, smoked paprika, rosemary sprig, and a pinch of salt into the warm oil. Remove from the heat and whisk in the vinegar and the steeped saffron mixture until the sugar dissolves.

Pour the warm marinade over the cauliflower. Add the chickpeas and lemon slices, then toss gently until everything is evenly coated in the brick-red oil.

Cover and let the salad sit at room temperature for at least 4 hours, or up to 24 hours in the refrigerator, to allow the flavors to penetrate the vegetables.

Remove the rosemary sprig and stir in the fresh parsley. Season with salt and pepper to taste and serve at room temperature.