Pre heat the oven to 400°F then line a ½ sheet pan with parchment paper and set aside.
Break or chop your cauliflower head into mini florets. Place the florets flat on the sheet pan with little space between them.
Salt the cauliflower florets and dust with corn flour, if using, Allow to rest 5-7 minutes so the corn flour attaches well to the florets.
Generously spray the cauliflower with olive oil and bake for 15-20 minutes or until the florets are gold in color. Halfway through the bake time, spray the cauliflower lightly.
While the cauliflower bakes, prepare the tahini dressing. In a small bowl whisk together lemon juice, tahini paste, water, minced garlic, and salt until nice and smooth. The consistency should be between loose and thick. If it's too thick, add a little more water.
Once the cauliflower finishes cooking, assemble the wraps. Fill the pita with arugula, tomato, roasted cauliflower, and then drizzle with tahini dressing. Garnish with parsley and enjoy!