Wash the cauliflower and break it into small chunks.

With a knife or food processor continue to cut it down until the pieces are the size of grains of rice.

If using a food processor work in batches so the rice comes out uniform size.

Set the riced cauliflower aside.

In a large heavy bottomed sauce pot add the avocado oil and heat over medium-high heat.

Dice the onion and add it to the oil.

Mince the garlic and ginger and add them into the pot.

Sauté this mixture until it starts to caramelize.

Add the fire cider spice or garam masala and other spices.

Stir the mixture well and let the spices toast for minute or two.

Turn the heat down to medium.

Add the stock and all of the spinach and cook it down.

Once the spinach is completely wilted add the coconut milk and stir again.

Turn the heat down to low and let the Saag simmer for five minutes.

In a separate nonstick cast iron or frying pan add the other quarter cup of avocado oil.

Cut the Paneer cheese into 3/4 inch square cubes.

Heat the oil to medium-high and then add the cubed Paneer.

Fry the Paneer on every side until golden brown.

Salt the Paneer and remove it from the heat.

Meanwhile use your blender or handheld blender to puree the Saag sauce.

I like my handheld blender so I can do it in the same pot.

Taste the sauce and add salt 1/2 teaspoon at a time until it is salted to your liking.

Add the fried Paneer to the Saag sauce and let it simmer over low heat for another 10 minutes