Preheat oven to 425 degrees F. Pat the cauliflower and chickpeas dry with paper towels. Spread out on a baking sheet. Drizzle with olive oil and spices. Toss together until well coated. Roast for 15-20 mins, stir, and roast for an additional 15-20 mins.
While the veggies are roasting, puree the avocado dip ingredients in a food processor.
Spread each pita with a spoonful of avocado dip and layer on the roasted veggies. Top with extra cilantro and a dollop of Greek yogurt.