Preheat oven to 425. Toss florets with olive oil and seasonings in large bowl. Divide between 2 large rimmed baking sheets.

Roast, tossing occasionally till golden and crispy, 45 min. (can be made 4 hours ahead).

Heat 3 tbs oil in saucepan, add garlic, stirring till golden, 5-6 min. Add capers till they start to pop, 3 min longer. Add breadcrumbs and toss to coat. Cook, stirring often till breadcrumbs are golden, 2-3 min; transfer mixture to a plate and set aside.

Add broth and anchovy paste to same saucepan. Bring to boil, add raisins and vinegar and cook till almost all liquid is absorbed, about 5 min. Remove from heat, set aside. (can be made 2 hours ahead). Rewarm.

Transfer warm cauliflower to serving bowl, scatter raisin mixture over, toss to distribute evenly. Season. Sprinkle cauliflower with breadcrumb mixture and parsley.