Preheat the oven to 400 degrees. Line two baking sheets or dishes with parchment paper.

Toss together the cauliflower, 1 tablespoon of olive oil, and ½ teaspoon salt in a large mixing bowl. Arrange in an even layer on the baking sheet.

Toss together the cherry tomatoes, 1 tablespoon olive oil, and ½ teaspoon sea salt in the same mixing bowl. Arrange on the second baking sheet in an even layer. Roast the two pans of vegetables in the oven for 20 minutes. Stir the cauliflower once to redistribute. Add the garlic and raisins to the pan with the tomatoes and stir to redistribute. Return to the oven until the tomatoes have released their liquid and begun to caramelize, and the cauliflower is browned and crispy, about 20 to 30 minutes.

Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to package directions and drain well. Add the pasta back to the pot along with the tomato mixture, the balsamic, and half the basil. Taste for seasoning and add more salt as needed.

To serve, spoon the pasta into bowls and divide the crispy cauliflower among them. Garnish with the remaining basil, pinenuts if using, and a drizzle of olive oil.