1 cucumber, peeled and seeds removed, finely diced
2 plum tomatoes, peeled and seeds removed, finely diced
1/2 small red onion, chopped
2 tablespoons chopped parsley
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper
Preheat oven to 400°F. Toss together cauliflower florets and diced sweet potato in a medium mixing bowl with olive oil and spices. Season generously with Kosher salt. Place cauliflower florets and diced sweet potato on a large aluminum foil lined baking sheet in a single layer. Roast in oven for approximately 20 minutes, or until fork tender. Remove from oven and let cool until just slightly warm or room temperature, depending upon preference.
On each flatbread warp, schmear a good amount of hummus and top with roasted cauliflower and sweet potato, baby spinach, avocado, and Israeli salad. Roll into wraps and slice in half. Devour.
for the Israeli Salad
Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.