Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside.

While the cauliflower is roasting, prepare the toppings. Heat the remaining 3 tablespoons of olive oil in a small skillet over medium heat. Add the almonds and fry, stirring constantly, until they're golden brown throughout, about 5 minutes. Remove with a slotted spoon and once cool, chop into small pieces. In the same skillet, add the garlic and fry, stirring constantly, until golden and crisp, about 3-5 minutes. Remove with a slotted spoon to paper towels to drain.

Pour out all but 2 teaspoons of the olive oil, then add the breadcrumbs to the skillet. Cook, while stirring constantly, until they're golden brown and crisp. Remove from the pan and set aside to cool.

In a small saucepan over medium heat, add the golden raisins and white wine. Simmer until the raisins have absorbed most of the liquid, about 5 minutes. Drain and set aside.

When the cauliflower has finished roasting, transfer to a serving plate. Squeeze fresh lemon juice all over, then top with lemon zest, chopped almonds, garlic chips, toasted breadcrumbs, raisins, capers and parsley. Serve hot or at room temperature.