• Kosher salt
• 2 small heads (2 ½ to 3 pounds) cauliflower, broken into florets
• ¼ cup olive oil
• 8 cloves garlic, each sliced into 5 pieces
• ½ c chopped cilantro
• Black pepper
• ½ c water
• ¼ c lemon juice

Bring a large saucepan of salted water to a boil. Add the cauliflower, and blanch for 2 minutes. Drain in a colander and set aside. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and a pinch of salt.

Cook for 1 ½ minutes.

Add the cauliflower, stir well and cook over medium-low heat. Stir gently from time to time until golden in color and sweet in smell, about 25 minutes.

Reduce 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; stir 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. The original recipe calls for serving at room temperature, though I like it hot better.

Preparation time: 15 minutes
Cooking time: 35 minutes

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