Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius). Line two or three baking sheets with Gefen Parchment Paper.

Place the frozen cauliflower on a large baking sheet. Drizzle with olive oil and sprinkle generously with shawarma seasoning. Toss well and spread into an even layer.

On another pan or next to the cauliflower, make room for the eggplant. Spray the cut side with olive oil, season with salt, and place cut-side down on one of the parchment-lined baking sheets.

On the second baking sheet, toss the chickpeas with olive oil and shawarma seasoning.

Roast the chickpeas for 20 to 25 minutes, until hot and slightly crisp.

Roast the eggplants and cauliflower for 35 to 45 minutes, until the eggplants are soft inside and the cauliflower is golden on the edges.

While everything roasts, combine the tomatoes, cucumbers, garlic powder, salt, and pepper to make the Israeli salad.

Fill pitas with roasted cauliflower, shawarma chickpeas, a scoop of some eggplant, Israeli salad, and a generous drizzle of tahini. Alternatively, turn the roasted eggplant halves over and pile the chickpeas, cauliflower, salad, and tahini directly on top for a pita-free option.