Preheat oven to 190°C. Add cauliflower to a large baking sheet with olive oil, marjoram, sea salt and freshly ground pepper to taste. Roast for 25-30 minutes or until browned and tender. Add to serving bowl & set aside.
Add butter to a cast iron or sauté pan over medium low heat. Add the zest of one lemon. Sauté until zest is fragrant, then add garlic and leeks. Stir often over low heat until leeks are softened, about 5-7 minutes. Add golden raisins until warm, then remove mixture and add to serving bowl.
Using the same pan, turn the heat up to medium and add pine nuts. Stir often for about 1-2 minutes or until pine nuts are browned and toasted. Remove from heat and add to serving bowl. Toss everything together with the juice of one lemon. Top with chopped parsley and season to taste. Serve immediately!