Preheat oven to 400 F. Toss the romesco in olive oil and spread on onto baking sheet lined with parchment paper. (This isn’t necessary but it makes clean up much easier)
Bake cauliflower until tender and slightly browned. About 20 minutes.
While Romanesco cauliflower bakes, cook pancetta. In dry pan over medium heat, add pancetta. Stir occasionally so pancetta doesn’t burn. Cook until most fat is rendered out and pancetta is golden brown. Use a slotted spoon to remove pancetta from pan leaving behind fat. Set pancetta aside.
Turn heat to medium-low. Pour breadcrumbs into pan with pancetta fat. [Season crumbs with salt and pepper and garlic salt. I used a favorite seasoning of mine from Trader Joe’s that is a combination of salt, pepper, garlic, and parsley. ] Stir breadcrumbs frequently and watch to prevent burning. You want the breadcrumbs to absorb the fat from pancetta and turn a golden brown.
Once breadcrumbs are golden brown and before they start smoking remove them from pan and put into small bowl. Stir in chopped parsley, golden raisins, and any extra seasoning if needed.
In medium size mixing bowl, toss the roasted cauliflower, radicchio, and half of the breadcrumb mixture. Drizzle a bit more olive oil on to salad along with a tsp. of lemon juice. Taste. Add more lemon juice or olive oil if needed.
Put salad into serving bowl and sprinkle top with remaining breadcrumb mixture. Enjoy!