Cut the broccoli florets into smaller pieces (this is purely to shorten cooking time). Add to a large baking sheet with the onion, olive oil, salt, pepper, cumin, and cayenne.
Mix the vegetables well to coat in the oil and spices, then roast for about 15 minutes, or until the edges are crisp and golden.
While the broccoli is roasting, prepare the rest of the salad. Either julienne or roughly grate the broccoli stem and place it into a large bowl with the nuts, raisins, pomegranate, lemon, and parsley. Set aside.
Once the roasted broccoli is finished, add it to the bowl with the other ingredients. Top with a drizzle of olive oil and a bit of preserved lemon brine or lemon juice and mix well.
Serve immediately or wait and serve at room temperature. This salad keeps well for a couple of days refrigerated in a sealed container, but is best served warm.