Ingredients:

For the Marinated Paneer

250 grams Paneer cheese
1 can/400 ml/ coconut milk
1 clove of garlic, crushed
1 small chilli
1 tbsp Turmeric Powder
For the Paneer Skewers
4 mushrooms
4 tbsp keto grass fed ghee

For the Cauliflower Wedges

1 small Cauliflower head or 1/2 large cauliflower head
8 tbsp ghee, 3 for coating the cauliflower wedges and 5 for frying
1/2 tsp cinnamon powder
1 tsp salt
1/2 tsp black pepper
Pinch of cayenne pepper
1 tsp black sesame seeds
1/2 tsp paprika powder
1/2 tsp. Ground cumin

Instructions:

Start by marinating the paneer cheese; bring the coconut milk to a bowl, together with the turmeric powder, sliced chilli and crushed garlic; cut the paneer cheese into 1 inch/2.5 cm cubes and bring it to the marinate; allow to sit for 30 min;

While the paneer cheese is marinating, prepare the cauliflower wedges; wash the cauliflower head, remove the leaves and chop it in half; slice the halves into 1 - 1.5 inches/2.5 - 3.8 cm thick slices and deliberately cut wedges out of the slices; drizzle 3 tbsp of ghee and the spice blend; coat well and set aside;

Once the paneer cheese has marinated, cut the mushrooms into slices and start assembling the skewers by alternating mushrooms and paneer cheese; set aside;
Bring a pan to medium heat; add 5 tbsp of ghee and cook the cauliflower for 4 minutes each side;

In the meanwhile, add the coconut oil to a grill pan and cook the skewers to medium-high for 2 minutes each side or until golden brown;

Serve next to the cauliflower wedges and a dipping sauce of your choice.

Macros

78% Fat
23% protein
2% Net Carbs Carbs (including Fibre 4g)