Rinse cauliflower and chop into large pieces. Using a food processor fitted with a blade, pulse the cauliflower in batches until the peices are the size of couscous pearls or rice.
Heat a dry frying pan over medium heat. Add the almonds and cook over medium heat until toasted, about 3 or 4 minutes. Set aside.
Add the olive oil to the pan and heat. Add the cauliflower and cook until just tender, about five minutes. Add the raisins (if using), lemon juice, lemon zest and salt. Stir until heated through. Stir in the almonds and parsley and serve.