For the Cauliflower:

• 2 Tbsp. fresh lemon juice
• 2 tsp. corn starch
• 1/2 tsp. ground cumin
• 1 tsp. ground turmeric divided
• 3 tsp. garam masala divided
• 1 1/2 tsp. salt divided
• 2 Tbsp. olive oil divided
• 1 medium head of cauliflower, cut into florets

For the Sauce:

• 3 Tbsp. unsalted butter
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp. freshly grated ginger (substitute ground ginger)
• 2 Tbsp. tomato paste
• 1 tsp. paprika
• 1/4 tsp. ground cinnamon
• Pinch of cayenne pepper (optional)
• 1 can (8 oz.) tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream (substitute full-fat canned coconut milk)

For Serving:

• Basmati rice
• Fresh cilantro
• Whole-milk Greek yogurt