Nutty Roasted Cauliflower with Couscous and Tofu

2		medium heads cauliflower, broken into florets
1		medium onion, peeled and sliced in wedges
2  tablespoons		olive oil
2  cups		drained canned garbanzo beans
3		cloves garlic,s minced
2  teaspoons		ground cumin
1  teaspoon		black pepper
1  dash		of salt
1  cup		golden raisins
2  cups		cooked couscous, Israeli preferred (also called pearl couscous; larger than regular couscous)
24  ounces		brick of tofu, firm, cut in small cubes
1		½ oz. pistachio nut

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