In a large bowl, combine the olive oil, ground cumin, ground coriander, paprika, ground turmeric, salt, and pepper. Mix well.
Add the cauliflower florets to the bowl and toss them in the spice mixture until they are well coated. Let them marinate for about 30 minutes.
Preheat your oven to 200°C (180°C fan) or gas mark 6.
Spread the marinated cauliflower florets on a baking tray and roast them in the preheated oven for 25 minutes or until they are tender and slightly crispy.
While the cauliflower is roasting, warm the pita breads in the oven for a few minutes.
To assemble, spread a generous tablespoon of tahini sauce on each warm pita bread.
Top with the roasted cauliflower, sliced red onion, cucumber, and diced tomato.
Garnish with fresh parsley leaves.
Serve your delicious Cauliflower Shawarma immediately.
