1 large head of cauliflower, stem trimmed
1/2 small onion, coarsely chopped
5 garlic cloves, smashed
1/4 cup basil leaves
3/4 teaspoon Madras curry powder
Pinch of cayenne pepper
1/4 ounce Parmesan, finely grated (about 1/4 cup), plus 3 ounces cut into 1/4-inch cubes
1/4 cup olive oil, plus more for drizzling
1/4 cup parsley leaves with tender stems, plus more for serving
2 tablespoons mint leaves, plus more for serving
4 tablespoons (or more) fresh lemon juice, divided
3/4 teaspoon sugar, plus more
1/4 cup golden raisins
8 ounces sheep’s-milk feta in brine
1/2 cup chopped salted, roasted almonds
4 scallions, thinly sliced, divided
1/2 cup cilantro leaves with tender stems, divided
Preheat oven to 425°. Place cauliflower on a foil-lined rimmed baking sheet.
Blend onion, garlic, basil, curry powder, cayenne, grated Parmesan, 1/4 cup oil, 1/4 cup parsley, 2 Tbsp. mint, 1 Tbsp. lemon juice, and 3/4 tsp. sugar in a blender until smooth. Slather onion purée over cauliflower so it covers the entire surface in a thick layer; season generously with salt.
Roast cauliflower until florets are tender and browned but stem is still firm and crunchy, 40–45 minutes. To test for doneness, stick a skewer into the center of head—it should encounter some resistance at the core. Let cool.
Meanwhile, toss raisins, 3 Tbsp. lemon juice, and a pinch each of salt and sugar in a small bowl. Let sit until raisins rehydrate and are plump, 10–15 minutes.
Process feta in a food processor in long pulses, thinning with brine as needed, until feta is smooth and the consistency of Greek yogurt.
Transfer cauliflower to a cutting board and cut into 1/2 pieces. Transfer to a large bowl and add almonds, cubed Parmesan, and raisins with their soaking liquid.
Drizzle with oil, season with salt, and toss to combine. Taste and season with more salt and lemon juice, if needed. Fold in half of scallions and half of cilantro.
Spread feta across bottom of a large platter and mound cauliflower mixture over. Top with remaining scallions, remaining cilantro, and more parsley and mint. Drizzle with a little more oil.