1 small head cauliflower florets cut into bite-size pieces
2 tablespoons extra virgin olive oil, divided, or more if needed
Fine sea salt
1 small eggplant, cut into bite size pieces
1 tablespoon lemon juice
2 whole-grain pitas
Extra-virgin olive oil, for brushing
1 cup hummus
2-3 cups lightly packed arugula, as needed
To roast the veggies: Preheat the oven to 425 degrees with racks in the middle and upper third of the oven.
On a large rimmed baking sheet, drizzle the cauliflower with 1 tablespoon of the olive oil, just enough to lightly coat the cauliflower once tossed (add more if needed.) Toss well and sprinkle with salt. On a second large rimmed baking sheet, combine the eggplant and bell pepper. Drizzle those veggies with the remaining 1 tablespoon olive oil, just enough to lightly coat them once tossed (and more if needed.) Toss well and sprinkle with salt.
Transfer the pan of cauliflower to the top rack, and the pan of eggplant and bell pepper to the middle rack. Bake until the veggies are tender and carmelizing on the edges, 30-35 minutes, tossing halfway. Leave the oven on for warming the pitas later.
Once the veggies are done roasting, scoot the cauliflower onto the eggplant and bell pepper pan (keep the former cauliflower pan handy for the pitas). Drizzle the lemon juice on top and toss to combine. Taste and season with additional salt, if necessary.
To make the pita sandwiches: Brush both sides of each pita lightly with olive oil and arrange them across the used cauliflower pan. Bake on the top rack just until warmed through, 2-4 minutes.
Spread a generous layer of hummus over each pita. Top half of each pita with roasted veggies, then top the veggies with a handful of arugula. Fold the other half of the pita over the veggies to form a sandwich. (Serve the remainder veggies as a side or use them for leftover sandwiches.)