Place cashews in a bowl. Cover with water. Set aside to soak for 4hrs to overnight.
Preheat oven to 200C/fan 180C/gas 6.
Cut cauliflower florets in bitesize halves or quarters.
In a large salad bowl mix together olive oil, juice of 1/2 lemon, ground cumin, ground coriander, turmeric and crushed garlic cloves. Tip cut cauliflower florets into salad bowl and toss until covered all over. Transfer to a baking tray and cook for 20-25mins until golden and soft.
Drain cashews. Place in a blender with 200ml water [US 3/4 cup], garlic cloves and fresh coriander. Blend until smooth. Add lemon juice, sriracha sauce and salt to taste.
To serve place some salad leaves on a wrap of your choice. Top with roasted cauliflower, chickpeas, pomegranate seeds and sriracha cashew cream. Eat straight away. This recipes makes 2 large wraps or 4 medium ones.