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PdfAdjust oven rack to lowest position and heat oven to 475 degrees. Toss cauliflower with oil and season with salt and pepper. Arrange cauliflower in single layer in parchment paper-lined rimmed baking sheet. Cover tightly with aluminum foil and roast until softened, 5 to 7 minutes. Remove foil and spread onion evenly in sheet. Roast until vegetables are tender, cauliflower is deep golden brown, and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting. Let cool slightly, about 5 minutes.
Gently toss cauliflower onion mixture, carrot, raisins, and cilantro with chermoula until coated. Transfer to serving platter. Optionally, sprinkle with pepitas. Serve warm or at room temperature.