Put the shallots and the raisins in 2 separate, small, heatproof bowls. In a small saucepan, combine the sherry, vinegar and agave syrup and bring to a boil. Pour 2 tablespoons of the hot mixture over the raisins; pour the rest over the shallots and add the thyme and 1 teaspoon of salt. Cover both bowls.
Preheat the oven to 400 degrees F. In a small bowl, combine the lemon zest and juice with the olive oil and season with salt and pepper. Set aside 3 tablespoons of the dressing. Add the garlic, crushed red pepper and rosemary to the remaining dressing in the bowl.
On a rimmed baking sheet, drizzle the broccoli with half of the dressing from the bowl and toss well. Season with salt and pepper. Roast the broccoli until the ends get crisp and golden brown, turning it with a spatula every 10 minutes or so, for 20-25 minutes.
Toss the remaining dressing from the bowl with the ciabatta cubes. In a skillet over medium heat, toast the ciabatta cubes until golden and crisp on all sides, about 5 minutes. Transfer to a platter and top with the roasted broccoli. Drain the raisins and shallots and scatter them over the broccoli. Garnish with the toasted pine nuts, drizzle with the reserved 3 tablespoons of dressing and serve.