1. Place the yogurt, water, salt, lemon juice and zest in a bowl and mix using a whisk.
2. Cut the cauliflower into small flowerets. 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 1 ½ tbsp. of the L’ekama (make sure to shake the jar well) 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.