In a medium-sized bowl, combine fresh lemon juice with corn starch, ground cumin, half of the ground turmeric, garam masala, and salt. Toss the cauliflower florets in this mixture until they’re evenly coated. Set aside.

Heat a large skillet over medium heat and add olive oil. Once hot, add the cauliflower and cook for about 7-8 minutes until golden brown and tender. Remove from skillet.

In the same skillet, add remaining olive oil and unsalted butter. Once melted, add diced yellow onion and sauté for 6-8 minutes until translucent. Add minced garlic, grated ginger, and tomato paste, stirring for another 2 minutes.

Add the remaining ground turmeric, garam masala, salt, paprika, ground cinnamon, and cayenne pepper to the skillet. Stir for about 1 minute to bloom the spices.

Pour in the tomato sauce and vegetable broth, stirring well. Bring to a gentle boil, then simmer for about 10 minutes. Gradually add in heavy cream, stirring until well mixed, then return sautéed cauliflower to the skillet.

Allow to simmer for an additional 5 minutes until sauce thickens and becomes creamy. Remove from heat and garnish with fresh cilantro before serving.