Preheat the oven to 350°F.
Pat the chicken dry and season liberally with oil, salt and pepper. Place on a roasting pan and roast for 40 to 50 minutes, until the skin is golden and the meat is cooked through. Remove from the oven and rest, covered, for 10-15 minutes before serving.
Meanwhile, toss the cauliflower on a baking sheet with 1 tablespoon oil, and a pinch of salt and pepper. Roast for 15 minutes, until browned.
In a small cold saucepan, add 1 tablespoon olive oil, garlic, chile flakes and fennel seeds. Turn on the heat to medium and cook until the garlic is golden. Remove from the heat and add the capers, raisins and pine nuts. Toss the pine nut mixture and parsley with the cauliflower on the baking sheet.
Combine all of the anchovy aioli ingredients in a blender until smooth.
To serve, arrange the chicken on a platter with the roasted cauliflower and anchovy aioli on the side.