For the cauliflower: Preheat the oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
In a large mixing bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt. Toss the cauliflower with the yogurt sauce and transfer the cauliflower to the lined baking sheet and roast until tender, about 20 minutes.
Meanwhile, make the cilantro chutney: Combine the cilantro, jalapeno, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
Remove the cauliflower from the oven and finish with fresh lemon juice. Serve with the cilantro chutney.