Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 tbsp. of olive oil and season with salt and pepper. Roast, turning once, until just tender - 25-30 minutes.
Meanwhile, in a small bowl, whisk together the remaining 2 tbsp. olive oil, vinegar and lemon juice. Season the vinaigrette with salt and pepper and stir in the raisins.
Transfer the warm cauliflower to a serving dish and drizzle with the vinaigrette. Sprinkle with the parsley, lemon zest and pine nuts. To marry the flavors, let cool to room temperature before serving.