In a small bowl, combine the olive oil, salt, cumin and pepper. Drizzle the seasoned oil over the cauliflower and garlic; toss to coat. Spread the vegetables in a single layer and roast until the cauliflower is tender and lightly charred, 25 minutes. Let cool slightly, then, using your fingers, squeeze the roasted garlic cloves out of their skins into a large serving bowl; discard the skins.