Place a large, high-sided oven-proof pan in the oven and preheat to 500 degrees or as hot as it will go.

Roughly chop the cauliflower and onion and add them to a medium-sized bowl. Mince or grate the ginger and garlic, and add to the bowl along with the tomato paste, salt, olive oil, ground coriander, and chili flakes. Toss well to combine.

When the oven and the pan are hot, remove the pan from the oven and dump the cauliflower mixture into the pan. Place the pan back in the oven, and roast the cauliflower mixture for 10-15 minutes or until the cauliflower begins to brown on the edges.

Remove the roasted cauliflower mixture from the oven, and add the raw orzo, chickpeas, raisins, and stock to the pan. Stir to combine and taste for seasoning. The liquid should be a touch salty, but it will become less salty as the orzo absorbs the liquid.

Cover the pan tightly, return to the oven, and reduce the oven temperature to 375. Cook, covered for 20 minutes.

After 20 minutes, remove the lid and cook for an additional 10 minutes.

At this point, the orzo should be fully cooked and the liquid should be absorbed. Sprinkle the top with the chopped nuts and herbs and enjoy.