Toast the cumin seeds in a dry pan over medium heat.

Melt the butter in the same pan and add the toasted cumin seeds.

Add the cauliflower florets to the pan, stirring to coat them in the buttery spice mixture.

Sprinkle in the turmeric powder, garam masala, and salt, mixing thoroughly.

Pour in the heavy cream and simmer gently.

Taste and adjust salt as needed, allowing it to simmer until the cauliflower is fork-tender.

Serve hot, garnished with fresh cilantro.