In a bowl, combine half the olive oil and half the spices. Turn the cauliflower until it is well coated in the spice mixture. Place the cauliflower in a roasting tray and cook until soft, about 10 minutes.
In a large nonstick frying pan, heat the remaining oil and saute the onion for 5 minutes, then add the red pepper, garlic, dates, and chickpeas and cook for 3–5 minutes more, until softened.
Add the remaining spices, cooked grains, roasted cauliflower and half the coriander to the pan, season and stir until combined. Serve with the remaining coriander and pistachios sprinkled on top.