Cauliflower Shawarma

One head cauliflower divided into florets
2-3 tablespoons shawarma spice blend*
The juice of 1-2 lemons
Olive oil
Pita bread
Tomatoes, chopped fine
Cucumbers, chopped fine
Parsley chopped fine
Yogurt
Sumac
Dill pickles, chopped
 
Preheat oven to 370 degrees. Place the cauliflower in a large bowl and toss with the shawarma blend. Drizzle with two to three tablespoons of extra virgin olive oil, the juice of 1 lemon (add more if you want it extra lemony) and mix together.
 
Place the cauliflower on a baking sheet cover with a large piece of foil. Place in oven and cook for about 15 minutes. Remove foil and cook for about another 20 minutes. Place the tomatoes, cucumbers, parsley in a bowl. Add olive oil and some lemon juice. Stir well. Add the sumac to yogurt or you could also use sour cream.
 
To serve place pita on a plate, add cauliflower, the tomato salad, sumac yogurt, and dill pickles. Easiest to eat with a knife and fork.
 
* There are variations but in general include cinnamon, cardamom, ground coriander, turmeric, ginger, paprika (sweet or smoked), cumin, hot chili flakes, black pepper.