1. Preheat oven to 425F degrees.
2. In a small bowl whisk spices together; cumin, coriander, turmeric, garlic powder, ginger, allspice, cayenne, salt, and black pepper.
3. In a large bowl, toss cauliflower florets with olive oil (add a little more olive oil if needed to coat well) and add shawarma spices, tossing well. 
4. Place on a baking sheet pan in a single layer with parchment or well-oiled. Bake for 25 minutes or until golden brown on the edges and tender.

To Assemble:

Shawarma Pita: Warm pita or for wraps, use a warm tortilla. Add roasted cauliflower, greens (Lebanese slaw is good here) and veggies, and drizzle tahini sauce and zhoug over the top, zhoug yogurt is really nice too! 

Shawarma Bowls: Layer with grain, lentils, shawarma cauliflower, veggies,  drizzle with tahini sauce and zhoug or zhoug yogurt, a squeeze of lemon juice and fresh parsley.