Step 1Bring a large saucepan of salted water to a boil. Add the cauliflower and blanch for 2 minutes. Drain in a colander and set aside.
Step 2Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and a pinch of salt. Cook for 1 1/2 minutes. Add the cauliflower, stir well and cook over medium-low heat, stirring gently from time to time, until golden in color and sweet in smell, about 25 minutes.
Step 3Reduce the heat to low; add a pinch of pepper and the water and lemon juice. Simmer for a few minutes until most of the water has been absorbed, stirring gently. Turn the heat off, sprinkle the cilantro over the cauliflower and add salt to taste. Stir and let stand for 10 to 15 minutes before serving, or refrigerate overnight. Serve at room temperature.