Trim into nice florets, season with salt and pepper, extra virgin olive oil and your favorite Shwarma seasoning for chicken. Spread on a baking pan and roast in a hot oven at 400 to 450 degrees F. for approximately 20 minutes.
After 10 minutes stir and check. Cauliflower should be lightly golden to medium brown in color. Remove when done and set aside.
For the Marinated Olives:
Drain your favorite selection of Mediterranean olives and coat with extra virgin olive oil.
For the Sun-dried Tomatoes:
Either use jarred sun-dried tomatoes that have been julienned or julienne sun-dried tomatoes and coat with extra virgin olive oil.
For the Harissa Tzatziki:
Reserve ½ cup each of yogurt and sour cream. Blend all the other ingredients in a blender.
Combine reserved yogurt and sour cream and fold in blender mixture. Adjust seasoning to taste.
This dish can be served warm or cold. To serve warm, cauliflower can be reheated in the oven or microwave.
Arrange on serving dish and top with olives, sun-dried tomatoes, red peppers and parsley. Additional extra virgin olive oil can be drizzled on top.