Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and dice onion. Mince or grate garlic.

Toss cauliflower on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and crisped, 20-25 minutes.

While cauliflower cooks, heat a drizzle of olive oil in a large pot over medium heat. Add onion, cumin seeds, and 3/4 of the garlic to pot. Cook until onion is softened and cumin and garlic are fragrant, 4-5 minutes, tossing occasionally. Add rice to pot and stir until grains are translucent, about 1 minute.

Add 11/2 cups water and a large pinch of salt to pot. Bring to a boil, cover, and reduce to a gentle simmer until tender, about 15 minutes.

Meanwhile, zest and halve lemon. Stir together yogurt, lemon zest, a squeeze of lemon juice, 1/2 tsp Tunisian spice blend (we sent more), and as much of the remaining garlic as you like in a medium bowl. Thin to a saucy consistency with about 1 TBSP water. Season with salt and pepper.

Divide Cumin rice between plates and top with cauliflower. Drizzle with yogurt sauce. Sprinkle with golden raisins and cashews. Pick cilantro leaves from stems and scatter leaves over plate.