Cauliflower is roasted with garlic and cumin until caramelized and sweet, then tossed with gemelli pasta, golden raisins, and slivered almonds for crunch.
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Heat oven to 500°. Toss 1⁄4 cup oil, cumin, garlic, cauliflower, and salt and pepper on a baking sheet; spread out evenly. Bake until cauliflower is golden brown and tender, 25–30 minutes.
Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 13 minutes. Drain and set aside.
Toss cauliflower mixture with remaining oil, pasta, almonds, raisins, parsley, lemon juice and zest. Season with kosher salt and freshly ground black pepper. Serve topped with bread crumbs.
