Start rice or quinoa if making.
In a bowl, combine chopped cauliflower florets with 1 can of coconut milk, garlic, ginger and lemon juice. Let sit for 10 minutes.
In a large skillet, add olive oil over medium heat.
Cook onion for 3-4 minutes until starting to turn translucent.
Stir in garam masala, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute until the spice mixture is fragrant. Careful not to burn.
Add in cauliflower mixture and stir to combine.
Turn heat down to medium low, cover skillet, and let cook for 5-7 minutes, stirring occasionally.
Add in 2nd can of coconut milk and tomato paste. Combine together well.
Bring sauce up to a boil and cook 5-7 more minutes until the sauce begins to thicken and the cauliflower is softened.
Remove from heat and stir in the vegan butter.
Add salt and pepper to liking.
Top with fresh cilantro and serve over rice. Can also serve with fresh naan.
Leftovers can be stored in the fridge for up to 7 days in an air tight container.