In a large mixing bowl, combine the fresh cauliflower florets, finely chopped red onion, coarsely chopped roasted red bell peppers, drained garbanzo beans, and coarsely chopped marinated artichoke hearts. Add pitted and sliced Kalamata olives, chopped pepperoncini, and diced mozzarella or provolone cheese, stirring in the coarsely chopped Italian salami and chopped parsley until evenly distributed.

In a separate bowl, whisk together the reserved marinade from the artichoke hearts, 1/4 cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, and 2 tablespoons of freshly squeezed lemon juice. Add minced garlic, a pinch of crushed red pepper flakes, and 1 teaspoon of dried Italian seasoning. Season with salt and pepper to taste.

Pour the dressing over the salad mixture, gently tossing until the ingredients are evenly coated. Aim for light mixing to maintain the crunchiness of the cauliflower.

Transfer the salad to a serving bowl or platter. Garnish with additional chopped parsley, if desired. Best served chilled or at room temperature.