1. Place the yogurt, water, salt, preserved lemon and zest in a bowl and mix using a whisk.
2. Cut the cauliflower into small florets. Make sure to dice the stem as well.
3. Heat a large non-stick frying pan to high heat. Add the cauliflower (make sure not to overcrowd the pan, if you do have more cauliflower sauté them in 2 batches) Add the salt. Stir. After 2 minutes of cooking add the oil. Stir. Keep cooking for 4- 5 minutes. Add the shawarma spice, mix well and cook for 2 more minutes or until the cauliflower is tender yet has a nice ‘bite’ to it.
4.On a serving plate, place the yogurt, top with the cauliflower and garnish with chopped parsley.
Note: you can also just pop the cauliflower into the oven instead of sautéing it. Works just as beautiful. Warm the oven to 490f. Mix the cauli with oil, salt and Shawarma spice- spread on a baking sheet and roast till the cauliflower gets a nice brown color.