In a large bowl, combine fresh lemon juice, corn starch, ground cumin, half of the ground turmeric, garam masala, and salt. Add the cauliflower florets to the mixture, ensuring they are thoroughly coated. Set aside to marinate for at least 15 minutes.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the marinated cauliflower florets and sauté for about 7-8 minutes until golden brown and slightly charred.

Transfer the cooked cauliflower back into the bowl, then return it to the skillet for another 7-8 minutes to achieve tenderness and deeper color.

In the same skillet, add the remaining tablespoon of olive oil and 3 tablespoons of unsalted butter, heating over medium heat. Once melted, add the finely chopped yellow onion and sauté for about 8 minutes until translucent.

Stir in the minced garlic, freshly grated ginger, and 2 tablespoons of tomato paste, cooking for another 2 minutes until fragrant.

Stir in the remaining half of ground turmeric, garam masala, additional salt, paprika, ground cinnamon, and cayenne pepper if desired. Allow to cook for 1 minute.

Pour in the canned tomato sauce and vegetable broth, mixing well before bringing to a boil. Reduce to a simmer and cook for about 5 minutes.

Stir in the heavy cream and return the sautéed cauliflower to the skillet. Simmer for an additional 15 minutes, allowing the sauce to thicken and envelop the cauliflower.

Garnish with chopped fresh cilantro and serve hot over basmati rice or quinoa, along with a dollop of whole-milk Greek yogurt or vegan yogurt.