1. Clean the cauliflower and break it into small florets. Peel the onion and garlic and chop finely. Set aside.

2. Add some olive oil to a Dutch oven (or large pot) and heat up. Add the cauliflower florets and cook/fry them for 6-7 minutes until slightly softer and browned in some spots. Transfer the cauliflower to a large bowl, add the cornstarch, garam masala, cumin, turmeric, salt, and lemon juice – mix until well combined and set aside.

3. Add some more olive oil and the butter to the Dutch oven and heat up. Add the chopped onion and garlic and sauté until soft and glossy – takes only a few minutes. Next, add the tomato paste, grated ginger, garam masala, turmeric, paprika powder, and salt and cook for a minute or two until fragrant. Add the cauliflower back to the Dutch oven, mix well, and cook/fry everything another 4-5 minutes, stirring often.

4. Deglaze the veggies with the veggie broth and coconut milk and mix well. Reduce the heat and let the cauliflower simmer (uncovered) for about 15 minutes until the sauce has thickened, and the cauliflower is softer, but not falling apart. Serve the cauliflower with rice and decorate with chopped cilantro (optional).