Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.

In a pot, bring water to a boil and cook the orzo according to package instructions. Drain and set aside.

In a mixing bowl, combine roasted cauliflower, cooked orzo, chickpeas, and crumbled feta. Toss gently to mix.