Heat the oven to 200°C. Cut off the cauliflower leaves and set them aside. Chop the cauliflower into bite-sized pieces. Drain the chickpeas and put them on a large baking tray lined with baking parchment along with the cauliflower. Ensure the chickpeas and cauliflower are not too crowded – use two trays, if necessary.

Add the olive oil, salt, a few twists of black pepper and all of the spices to the tray and toss to cover the chickpeas and cauliflower well. Roast for 25 mins, tossing once.

For the slaw, discard any brown or damaged cauliflower leaves and slice the rest very finely, stalks and all. Finely slice the red onion and add to a large bowl along with the cauliflower leaves. Squeeze over the lemon juice and add a good sprinkle of salt. Add the tahini and sesame seeds and toss well to combine, then set aside to soften.

For the herby drizzle, finely slice the jalapeño and garlic and transfer to a small food processor. Roughly chop the fresh herbs, including any fine stems, and add to the food processor. Pulse until finely chopped and then transfer to a small bowl. Add a pinch of salt, the lemon juice and a little zest, salt and pepper, and olive oil. Add more olive oil if needed to achieve a drizzling consistency. Add the chili flakes if using and stir.

To make the garlic tahini sauce, mince the garlic and add to a small bowl with the tahini and water. Whisk, then add the lemon juice and keep whisking to combine into a smooth sauce. Season with a pinch of salt.

To serve, warm the pitas and spread some tahini sauce on one side, pile in the cauliflower and green sauce, and finish with more tahini.