Preheat oven to 450º F. 

In a large bowl combine the cauliflower florets, chickpeas 3 tablespoons of the olive oil, 1 teaspoon of kosher salt, and ¼ teaspoon of the crushed red pepper. Toss to coat everything in the olive oil and seasoning. 

Spread the cauliflower mixture out on a baking sheet. Bake for about 25 minutes, stirring once, mid-bake, until browned and tender. 

For the chimichurri: in a food processor or blender, combine the remaining ¼ cup olive oil, ¾ teaspoon of the kosher salt, the remaining red pepper flakes, the peeled shallot, the chopped parsley and cilantro, and lime juice. Cover and process until finely chopped. Spread about 1 tablespoon of the chimichurri on each pita round. 

Top the pitas with the cauliflower mixture. Drizzle on more chimichurri sauce, sprinkle with sliced green onions and lime zest.