In a small bowl, cover the raisins with hot water. Let stand for 10 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat . Reduce the heat to low, add the cauliflower and cook until it softens - about 10 minutes . Raise the heat to medium and cook until lightly browned - about 5 minutes more. Stir in the red pepper, salt, black pepper and anchovies and cook 5 minutes more.
Add the raisins to the pot, along with the pine nuts, garlic and hot water. Cook 5 minutes more, stir in parsley and lemon juice, and let stand for 5 minutes.