In a small bowl, mix the allspice, black pepper, cinnamon, cumin, coriander, and sea salt.
In a large non-stick skillet, heat the olive oil over medium-high heat. Add the cauliflower and the onion, and sauté, stirring often, until the cauliflower is soft and golden, about 15 minutes. You want those brown bits and pieces. Add the spice mixture, the garlic and walnuts, and cook, stirring, for another 2 minutes. Serve on a pita, with garlic sauce, pickled cabbage and red onions, and fresh tomatoes. Decadent.
Keywords: shawarma, cauliflower, walnuts, middle east, world