Bring a large saucepan of salted water to the boil and blanche the cauliflower for one minute. Drain and allow to cool to one side.
Heat the olive oil in a frying pan over a medium heat until hot. Add the ground spices and some seasoning and fry for 1 minute, stirring frequently. Add the cauliflower and raisins and remove from the heat.
Combine the carrot, parsley and lemon juice in a separate serving bowl, stirring well to mix thoroughly.
Spoon the cauliflower mixture and some of the carrot mixture into the pitta halves. Serve immediately with the remainder of the carrot mixture served alongside the pitta.