Roast cauliflower with pine nuts, raisins and pistachio pesto

• 1 large cauliflower, with leaves, end of the stalk trimmed so it can stand up on its own
• olive oil, for cooking
• 3 garlic cloves, finely chopped
• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp sweet smoked paprika
• 1/4 tsp chilli flakes
• 1/2 tsp ground cinnamon
• 50g of pine nuts, toasted
• 50g of golden raisins, soaked in warm water for 20 minutes
• 1 handful of dill, chopped
• sea salt
• freshly ground black pepper

Pistachio pesto

• 50g of basil leaves
• 100g of flat-leaf parsley, stalks removed
• 1 garlic clove, peeled
• 6 tbsp of shelled pistachios, as green as possible (Iranian pistachios are best)
• 1 lime, zested and juiced
• 250ml of extra virgin olive oil
• salt
• freshly ground black pepper