Roast cauliflower wraps with chickpea feta smash, pomegranate, and herbs

Deseed the pomegranate. Roughly chop mint. Cut avocado in half and slice longitudinally.
Mash chickpeas with a fork in a small bowl. Add crumbled feta if using, roughly chopped parsley, lemon juice, and garlic if using. Stir/mash to combine.
Cut or snap cauliflower into florets. Toss in a bowl with olive oil and spices, then add to an oven tray. When oven comes to temperature, bake for 25 minutes.
Preheat oven to 200°C.
Warm wraps in the microwave and place on plates. Add chickpea feta smash, pomegranate seeds, mint, avocado slices, and roast cauliflower to each wrap in a line, leaving room at the end to fold over.
Fold over the end and sides of the wrap to close. Enjoy!