I made this cauliflower-paneer dish recently and it was amazing! I even used tofu, which is less rich than paneer, and it came out great — sweet, salty, tangy, rich (I added a bunch of olive oil). A second batch was not-so-great, and my resulting tip is that it is essential to not add too much water when cooking the cauliflower in the sauce. The sauce needs to be concentrated to have a good flavor.
Food, sustainablity, and some other stuff