Preheat the oven to 200°C. Lightly grease a roasting tin with olive oil.
Cook the cauliflower in a steamer, set over a saucepan of boiling water, for 5 minutes, or until just tender.
Meanwhile, put the raisins, breadcrumbs, parmesan, almonds and olive oil in a bowl and stir together.
Transfer the cauliflower to the roasting tin. Sprinkle the breadcrumb mixture over the cauliflower, then roast for 20 minutes, or until the crumbs are toasted.
Drizzle the lemon juice over the top and roast for a further 5 minutes. Serve hot or warm with lemon wedges.
It is easy to make your own dry breadcrumbs. Place slices of white or wholemeal bread on a baking tray and bake at 150°C until completely dried out but not browned. Let the toast cool completely, then whizz it to fine crumbs in a food processor.