Preheat the oven to 425°F (220°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. Add orzo and cook according to package instructions until al dente. Drain and set aside.

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