In a large bowl, whisk together fresh lemon juice, corn starch, ground cumin, ground turmeric, garam masala, and salt. Set this aside while you prep the cauliflower for cooking.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add cauliflower florets and sauté for 7-8 minutes, stirring occasionally until golden-brown.

Remove browned cauliflower, toss in prepared corn starch mixture, ensuring each piece is well-coated. Return to skillet and cook for another 7-8 minutes.

In the same skillet, add remaining olive oil and unsalted butter. Heat until melted, then add diced yellow onion. Sauté over medium heat for about 8 minutes until translucent.

Stir in minced garlic cloves and freshly grated ginger along with tomato paste. Continue cooking for another 2 minutes.

Mix in remaining ground turmeric, garam masala, salt, paprika, and a pinch of ground cinnamon. Sauté for about 1 minute.

Pour in tomato sauce and vegetable broth, stirring to combine. Bring to a boil, then reduce heat to simmer.

Once simmering, stir in heavy cream and return charred cauliflower. Simmer uncovered for about 15 minutes.

Garnish with chopped cilantro and a drizzle of Greek yogurt if desired. Serve over basmati rice or quinoa.