Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, and cilantro.