1 Whole Small Cauliflower
2 Tablespoons Extra Virgin Olive Oil
2 Garlic Clove, minced
1 Teaspoon Kosher Sea Salt
1 Teaspoon ground Black Pepper
1 Cup Water
1 Tablespoon Egyptian Dukkah - Nut Free
2 Teaspoons Parsley, chopped
Preheat oven to 400°F. Rinse cauliflower with cold water and cut out large stem pieces.
Crumble cauliflower into food processor to about half filled. Do this in two steps if needed. Pulse cauliflower into rice sized bits.
Heat olive oil in large skillet over medium-high heat. Add cauliflower to skillet and stir until pieces are in single layer. Cook for 4 minutes, or until lightly browned. Stir and cook for another 4 minutes. Add more oil if pan appears dry. Add garlic, salt and ground black pepper, and stir again.
Pour water in pan and remove from heat. Sprinkle Dukkah over top of cauliflower and place pan in oven for 5 to 6 minutes.
When top is golden brown, remove pan and garnish with chopped parsley