Remove the cauliflower florets from their core and cut into tiny pieces. (You can also chop up the stems if you want!) You should have about 6 cups of chopped cauliflower.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cauliflower in an even layer. Pan-fry until the cauliflower is tender and starts to brown a bit, stirring as necessary, about 15 minutes. You can also add a bit more olive oil if the pan starts to get too dry or the cauliflower is starting to stick. Stir in the salt, 2 teaspoons rosemary, and sumac. Cook for a few minutes more, until the cauliflower is tender. Set aside.

Bring a large pot of salted water to boil over high heat. Cook the pasta according to package directions until al dente. Drain and immediately transfer to a large mixing bowl and toss with a splash of olive oil.

Meanwhile, in a small skillet, toast the pine nuts over medium heat until golden brown. Remove from the heat and toss in half of the chopped parsley.

Toast the bread until quite brown and crusty. Finely chop into rustic breadcrumbs or tiny croutons – whatever you choose to call them! Add them to a small mixing bowl and toss with a small drizzle of olive oil and the remaining rosemary.

Toss the pasta with half the toasted pine nut mixture, and the golden raisins, if using.

When ready to serve, divide the pasta between bowls and garnish with the remaining pine nut mixture, rosemary croutons and pecorino, if using.