Break the cauliflower into small, even florets with a knife, trimming away the thickest stem pieces as needed. Uniform pieces are easier to eat and absorb the vinaigrette more evenly.

Finely chop the red onion and parsley, keeping both pieces small enough to spread through the salad. The parsley should look finely flecked, while the onion should not form large, harsh chunks.

Place the cauliflower, onion, golden raisins, and caraway seeds in a large bowl, then toss them together. Distributing these ingredients first prevents the raisins and seeds from settling in one area.

Combine the garlic chili sauce, parsley, oregano, olive oil, white wine vinegar, and kosher salt in a separate bowl, then whisk until blended. The dressing should look evenly mixed, with the herbs and seasoning suspended throughout the oil and vinegar.

Pour the dressing over the cauliflower mixture and turn everything gently until the florets are glossy and thoroughly coated. Check the bottom of the bowl for dry pieces, since those florets will need another gentle toss.

Cover the bowl and refrigerate the salad for a couple of hours or overnight before serving. The cauliflower should remain crisp but taste less raw, and the raisins should look plumper after absorbing some of the dressing.