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!
Make sure to cut your florets into similar sizes so they cook evenly.
After dusting the florets with flour, allow them to rest 5-7 minutes. This allows the corn flour to attach to the cauliflower.
Use a preheated oven.
Halfway through the bake time, spray the florets lightly with oil again, so they get nice and crispy edged.
If the tahini dressing is too loose, add a little more water. It should not be too loose or too thick but somewhere in between.
Top with fresh parsley for a pop of extra color and freshness!
If you want, you can fry the cauliflower instead of baking.