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Prepare the Cauliflower: Bring a large pot of water to a boil and add lemon slices and a pinch of salt. Cook the cauliflower florets in the boiling water for 3 minutes. Drain and set aside.
Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until smooth and bubbly. Gradually add the milk, whisking constantly until the sauce thickens. Season with salt, black pepper, and nutmeg. Remove from heat and stir in grated cheese, minced garlic, and mayonnaise until smooth.
Assemble and Bake: Preheat the oven to 200°C (400°F). Line a baking pan with parchment paper. Place the blanched cauliflower florets in the baking pan. Pour the cheese sauce evenly over the cauliflower and sprinkle with Italian herbs. Mix the remaining grated cheese with minced garlic and Italian herbs. Sprinkle this mixture over the cauliflower. Bake for 15 minutes, or until the top is golden and bubbly.
Prepare the Yogurt Sauce: In a bowl, combine chopped cherry tomatoes, minced garlic, salt, black pepper, Greek yogurt or sour cream, chopped dill, and Italian herbs. Mix well until fully combined.
Serve: Serve the baked cauliflower hot, topped with the yogurt sauce.