In a bowl, combine fresh lemon juice, cornstarch, ground cumin, ½ teaspoon of turmeric, 2 ½ teaspoons of garam masala, and salt. Whisk until well-blended to create a smooth paste.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower florets and sauté for 7-8 minutes until golden brown and slightly tender.

Toss the sautéed cauliflower in the cornstarch mixture, ensuring each piece is evenly coated. Return to the skillet and cook for an additional 7-8 minutes.

In the same skillet, add the remaining tablespoon of olive oil along with 2 tablespoons of unsalted butter. Heat over medium until the butter melts, then add the chopped yellow onion. Sauté for about 8 minutes.

To the sautéed onions, stir in minced garlic, freshly grated ginger, and tomato paste. Cook for about 2 minutes until fragrant.

Add the additional ground turmeric, garam masala, salt, paprika, ground cinnamon, and cayenne pepper to the skillet. Stir well and cook for 1 minute.

Pour in the tomato sauce and vegetable broth into the skillet, stirring to combine. Increase heat and bring to a gentle boil, then reduce to low and let it simmer.

Stir in the heavy cream, then gently add the sautéed cauliflower back into the skillet, and simmer everything together for about 15 minutes.

Remove from heat and garnish the Butter Cauliflower with freshly chopped cilantro. Serve hot over basmati rice or with naan.