In a large bowl, combine fresh lemon juice, corn starch, ground cumin, ½ teaspoon of turmeric, 2 ½ teaspoons of garam masala, and ½ teaspoon of salt. Mix well until smooth, ensuring that there are no lumps in the corn starch. Then, add the cauliflower florets into this mixture and coat them evenly. Set aside for a few minutes to allow flavors to meld.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully add the cauliflower florets, spreading them out evenly in the pan. Sauté for about 7-8 minutes, stirring occasionally, until the florets are browned and starting to soften.

Reduce the heat to medium and toss the cauliflower with the corn starch mixture, coating them thoroughly. Continue to cook for an additional 7-8 minutes, stirring occasionally, until the cauliflower is charred and crisp-tender. Remove from skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter has melted, stir in the finely chopped yellow onion, sautéing for about 8 minutes until they turn translucent.

Stir in the minced garlic cloves and grated fresh ginger, allowing them to cook for about 2 minutes until fragrant. Stir often to prevent garlic from burning.

Add remaining turmeric, garam masala, salt, paprika, and ground cinnamon into the skillet. Stir and let it simmer for about 1 minute.

Pour in the tomato sauce and vegetable broth, stirring to combine. Bring to a gentle boil, then reduce to a simmer. Allow it to cook for about 5 minutes, until slightly thickened. Stir in the heavy cream.

Return the sautéed cauliflower to the skillet, gently stirring it into the sauce. Let this simmer uncovered for about 15 minutes, allowing the flavors to meld and sauce to thicken.

Garnish your Butter Cauliflower with freshly chopped cilantro and serve it over a bed of steaming basmati rice with a dollop of Greek yogurt on top.