PREHEAT the oven to 400°F/200°C. TOSS the cauliflower florets with 3 tablespoons of olive oil and the salt and place in a single layer on a large baking tray. BAKE for 20 minutes. WHILE the cauliflower cooks, prepare the anchovy-chili crumb. PLACE the bread in a food processor, and pulse to make coarse breadcrumbs. ADD the anchovies, chili flakes, garlic and tablespoon of olive oil and process until well combined and the crumbs are finer. SPREAD the crumbs evenly in a single layer on a separate baking tray. TOSS the cauliflower after 20 minutes of cooking, then place the breadcrumbs on the oven rack directly under the cauliflower. BAKE together for 10 minutes. SOAK the raisins in ¼ cup boiling water for 10 minutes, then drain. REMOVE the cauliflower and breadcrumbs from the oven. TOSS the cauliflower with the raisins and parsley until well combined. LET cool slightly, then transfer to a serving dish and combine with the chili-anchovy crumb just before serving (or else the crumb will go soggy).