In a large mixing bowl, combine fresh lemon juice, corn starch, ground cumin, ground turmeric, garam masala, and salt, whisking until smooth. Add the cauliflower florets to the bowl and coat them well with the mixture, ensuring every piece is evenly covered. Set this aside for about 10 minutes to allow the flavors to meld and the florets to absorb the seasoning.

Heat a large skillet over medium-high heat and drizzle in olive oil. Once the oil is shimmering, add the marinated cauliflower florets to the skillet. Sauté them for 7-8 minutes, stirring gently until they develop a lovely brown color with some crispy edges, indicating they are well-cooked and ready for the next step.

Lower the heat to medium, then sprinkle the remaining corn starch mixture evenly over the sautéed cauliflower. Stir gently to combine, allowing the florets to cook for an additional 7-8 minutes, or until they are tender yet slightly charred. Once done, transfer the cauliflower to a plate, and set it aside while you prepare the luscious sauce.

In the same skillet, melt a tablespoon of unsalted butter along with a splash of olive oil over medium heat. Add the finely chopped onions and sauté for about 8 minutes, stirring occasionally until they become soft and translucent.

Stir in the minced garlic and grated ginger into the skillet, cooking for 2 minutes until they release their aromatic fragrances.

Now, add ground turmeric, garam masala, salt, paprika, and ground cinnamon to the skillet. Sauté the spice mix for about 1 minute, stirring constantly to toast the spices gently.

Pour the tomato sauce and vegetable broth into the skillet, stirring well to combine with the spices. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes.

Return the sautéed cauliflower to the skillet and give it a gentle stir to coat it with the creamy sauce. Allow the mixture to simmer uncovered for 15 minutes, stirring occasionally.

To serve your Butter Cauliflower, garnish generously with fresh cilantro and present it over warm basmati rice. Add a dollop of whole-milk Greek yogurt on top for extra creaminess.