In a mixing bowl, whisk together the fresh lemon juice, corn starch, ground cumin, 1 teaspoon of ground turmeric, 2 teaspoons of garam masala, and ½ teaspoon of salt until smooth. Set it aside.

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the cauliflower florets and sauté for about 5-7 minutes until tender and beginning to brown. Remove from the pan and keep warm.

In the same pan, add 2 tablespoons of olive oil and sauté the chopped yellow onion for about 5 minutes until translucent. Add the minced garlic and ginger, cooking for an additional minute.

Stir in the tomato paste and remaining spices. Cook for 1-2 minutes to bloom the spices and caramelize the tomato paste.

Add the crushed tomato sauce and vegetable broth, stirring well. Simmer and then reduce to low. Stir in the heavy cream and return the cooked cauliflower to the pan.

Allow the Butter Cauliflower to simmer on low heat for about 10 minutes, stirring occasionally to thicken the sauce.

Serve your Butter Cauliflower over basmati rice and garnish with fresh cilantro and a dollop of Greek yogurt.