0 Start by preheating the oven to 425 degrees F and lining a tray with aluminium foil or parchment paper.
1 In a large bowl, add cauliflower florets, chickpeas, olive oil, curry powder, turmeric, cumin, salt, and pepper. Toss until combined.
2 Pour the curried cauliflower and chickpeas onto the prepared tray. Bake for 25-30 minutes, or until crispy and golden.
4 Add destemmed mint, tahini, lemon juice, garlic cloves, maple syrup, salt, pepper, and water to a blender or food processor. Blend for 1 minute or until smooth. Taste and adjust accordingly.
3 Next, prepare the pitas. You can either cut the pita breads in half and stuff them with the filling or keep them whole and layer everything on top, folding them in half like a taco to eat them. Spread a dollop of hummus inside or on top of the pita. Next, add shredded lettuce then set aside until the cauliflower and chickpeas are done.
5 Add roasted curried cauliflower and chickpea mixture to the prepped pitas. Drizzle the mint tahini dressing on top of the curried cauliflower pita wraps and enjoy immediately!
