Steam the cauliflower and carrots over salted boiling water or cook them in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until they are tender but still have a little bit of a crunch. Plunge the cooked vegetables in a bath of ice and cold water to stop the cooking process; once completely chilled, drain them really well.
Transfer the cauliflower and carrots to a large mixing bowl, and then add the celery, apple dice, toasted almonds, raisins and parsley.
Make the dressing: place the ingredients in a small bowl or measuring cup and mix well with a whisk until slightly emulsified. Pour over the reserved salad and toss until evenly distributed.
Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep for 5 to 6 days in an airtight container.