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Preheat oven to 200°C fan
Cut the cauliflower into small florets and place them onto a large baking tray. Drizzle with olive oil, turmeric, chilli powder, cumin, and a pinch of salt. Mix well and roast for 15–20 minutes until the cauliflower feels cooked but still has a slight bite to it. Once cooked, remove from the oven and set aside.
Cut the pittas open horizontally and toast for a few minutes until warm. Then spoon 1 heaped tablespoon of hummus into each pitta. Then pile each high with the roasted cauliflower, a handful of rocket, a sprinkle of pomegranate seeds, and a pinch of chilli flakes.