Prepare and soak your baccala at least 3 days prior.
Blanch cauliflower by placing florets in lightly salted, boiling water for 2 to 3 minutes, draining and rinsing immediately with ice water. Keep the same water boiling for the baccalà.
Cut the baccalà into 1-inch pieces. Drop the baccala into the boiling water and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any.
In a mixing bowl, combine the blanched cauliflower, baccalà, olives, peppers, garlic, parsley, oil and lemon juice. Toss gently. Season with salt and pepper if needed. Cover and chill overnight, mixing occasionally.