Preheat the oven to 425 degrees F (218 degrees C).
Trim the leaves from the Cauliflower (1 head), remove the core, and cut the cauliflower into medium-size florets.
On a sheet pan, toss the cauliflower with the Extra-Virgin Olive Oil (1/4 cup), Kosher Salt (1 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon).
Roast for 25-35 minutes, tossing once halfway through, until tender and browned.
Meanwhile, in a small bowl, combine the Capers (2 tablespoon), Golden Raisins (1/4 cup), and Champagne Vinegar (1 tablespoon) and set aside.
To toast Pine Nuts (2 tablespoon), place them in a small sauté pan and cook over medium heat for 3-5 minutes, tossing very often, until lightly browned and toasted.
When the cauliflower is done, add the caper mixture, toasted pine nuts, Fresh Parsley (1/4 cup), and Crushed Red Pepper Flakes (1/4 teaspoon) to the sheet pan. Toss well, sprinkle generously with additional salt, then transfer to a shallow dish or platter and serve.