Keto Cauliflower Paneer Mac

Cauliflower florets and cubes of paneer meld with a silky, spiced cream sauce built on ghee, ginger-garlic paste, and sharp cheddar—bringing the warm, familiar comfort of a creamy paneer dish into keto territory at just 7g net carbs per serving. The turmeric and garam masala give it a subtle Indian soul-food quality, while the heavy cream creates that luxurious mouthfeel that typically comes from a starchy base.

The key to this staying saucy and cohesive (rather than separating or becoming gluey) is whisking the tomato paste into the warm ghee before adding the cream, then keeping the heat moderate while the sauce simmers—medium-low is your friend. Paneer has a high smoke point and won't melt or break apart, so you can cook it more aggressively without worry. The ginger-garlic paste should be fresh and generous (not that jarred stuff); it brightens the earthiness of the cauliflower and keeps the dish from feeling heavy. Make this entirely up to 24 hours ahead and reheat gently in a low oven, or assemble the components ahead and bake fresh for maximum texture on the paneer and cauliflower. A finish of fresh cilantro and a squeeze of lemon right before serving opens everything up.