Preheat oven to 425°F.

Line a baking sheet with parchment paper. Spread cauliflower florets evenly on prepared sheet.

Drizzle 2 tablespoons olive oil over cauliflower and season generously with salt and freshly ground black pepper.

Roast, stirring once, just until tender - 20 to 25 minutes.

Meanwhile, make vinaigrette. Heat 1 tablespoon olive oil, red wine vinegar and lemon juice in a small saucepan over medium heat. Stir in raisins. Cook and stir until raisins are plump, about one minute.

When cauliflower is tender, transfer to serving platter and drizzle with warm vinaigrette. Season to taste with salt and pepper. Sprinkle with pine nuts, parsley and lemon zest. Serve immediately or cool to room temperature, then serve, which will marry the flavors.