Trim the base of the cauliflower so that it sits flat and the stem is not too thick. Place cauliflower on plate or board and drizzle over about 2 tablespoons olive oil. Scatter over the cumin and smoked paprika, 1 teaspoon salt and a few turns of black pepper. Massage it into the cauliflower until it is well coated.

Place a large Dutch oven or deep, wide ovenproof pan on medium high heat. Add 2 tablespoons of olive oil, butter and leeks and season with a big pinch of salt. Stir for 1 minutes until the butter is melted and the leeks slightly softened. Add the garlic and stir. Push leeks and garlic to the sides and place the cauliflower into middle. Place into the oven and for 20 minutes.

Remove the pot from the oven and give the leeks a stir. Pour the vegetable stock over the leeks, around the sides of the cauliflower (avoid pouring it directly onto the cauliflower). Increase heat to 450˚F (230˚C) and return to the oven for another 30 minutes. Remove the pot from the oven and check the cauliflower for doneness by inserting a small knife or bamboo skewer into the center of the cauliflower and through the middle stem – if it comes out easily, it is done; if it still feels firm, return to the oven for another 10-15 minutes or until skewer comes out easily.

When the cauliflower is ready, scatter the orzo around the sides, into the vegetable stock. Stir to loosen it up, allowing the orzo to spread evenly through the stock. Return to oven for 15 minutes.

Remove from the oven, and scatter the dill or parsley over the orzo. Squeeze lemon over everything and stir the orzo. Drizzle over some olive oil, season with sea salt and black pepper, and serve.