Roasted Cauliflower with Raisins and Vinaigrette

I found this recipe in Mark Bittman's How to Cook Everything Vegetarian.

Ingredients
1 large head cauliflower, cored, trimmed, and separated into florets
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
2 tbs sherry vinegar or balsamic vinegar, or to taste
1/2 cup raisins
1/2 cup chopped parsley leaves

Directions

1. Preheat the oven to 400 degrees F. Put the cauliflower in a roasting pan, drizzle with 3 tbs of the oil, sprinkle with salt and pepper, and toss to distribute. Roast, turning once or twice, for 15 minutes or so, until the cauliflower just starts to soften.

2. Meanwhile, combine the remaining oil with the vinegar and a little salt and pepper; taste and adjust the seasoning. Remove the pan from the oven, drizzle the cauliflower with 2 tbs of the vinaigrette, and toss to coat. Roast again, turning once more, until a thin-bladed knife pierces with a little resistance, another 15 minutes. (The recipe may be made ahead to this point, cooled, covered tightly, and refrigerated for up to 2 days. Return to room temperature before proceeding.)

3. When you're ready to serve, put the cauliflower in a large salad bowl and add the raisins and parsley. Add the remaining dressing and toss. Taste and sprinkle with more salt if needed and lots of pepper, then serve hot, warm, or at room temperature.