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 uncovered for 10-15 minutes or until the cauliflower begins to brown on the edges.

While the cauliflower is roasting, heat up the stock in the microwave or in a small pot. You want it to be hot when it goes into the pan.

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, stir the mixture and check that the orzo is fully cooked or very close to fully cooked. If so, fire it back into the oven uncovered and cook for an additional 10 minutes.

At this point, the orzo should be fully cooked and the liquid should be fully absorbed. Sprinkle the top with the Parmesan and serve.