Place the cauliflower, 2 tablespoons of the olive oil, and anchovy fillet in a large skillet over medium heat. Cook until the anchovy fillets begin to sizzle; add 1/4 cup of water and season with salt.

Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes. Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes. Stir in the raisins and pine nuts, and cook until just heated through. Transfer the mixture to a large mixing bowl and place the skillet back on the stovetop, heat off.

While the cauliflower cooks, place the almond meal and seasonings into a small bowl and mix together. Then, add in the water and mix until dough-like. Place a medium skillet over medium-high heat and once heated, crumble in the almond meal dough. Cook until breadcrumb-like and toasted. Set the bread crumbs aside in a small bowl.

Turn the heat on underneath the skillet used to cook the cauliflower and add in the remaining olive oil (1 tablespoon.) Once oil heats, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the zucchini noodles, tossing occasionally and cook for 3 minutes or until al dente/cooked to your preference. Then, add the noodles to the large mixing bowl with the cauliflower. Stir in the parmesan cheese, parsley, and lemon juice/zest.

Sprinkle with almond breadcrumbs and serve immediately.