Whisk together the ingredients for the shawarma marinade.
Break up the cauliflower into florets and generously drizzle with the marinade, tossing to coat each piece.
Bake the cauliflower at 180C for 25-30 minutes until charred and crispy, turning halfway.
Whisk together the ingredients for the garlicky yogurt.
Mix the ingredients for the spicy tahini sauce.
Assemble the wrap with the lightly heated tortilla/wrap, garlicky yogurt, fresh lettuce leaves, roasted cauliflower, chopped tomatoes and cucumbers, pickled onions, hot sauce, and spicy tahini sauce.
