Preheat oven to 425°F and line a sheet pan with parchment paper.

Place cauliflower on sheet pan, drizzle 1 tablespoons evoo, zest and juice of 1 lemon, shawarma seasoning and salt, toss to coat. Place chickpeas on the other side of pan, drizzle with remaining 1 tablespoon evoo and sprinkle with za'atar, toss to coat. 

Roast 25 to 30 minutes until tender and browned.

Meanwhile combine cucumber, tomato, onion, parsley, and bulgur in a medium bowl and toss with remaining zest and juice.

Divide bulgur mixture into individual bowls, top with cauliflower and chickpeas.