Cut the paneer into small cubes. In a mixing bowl, combine yogurt, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, 1 teaspoon of cumin powder, and salt. Add the paneer cubes and coat well. Let it marinate for 10 minutes.

Preheat the oven to 200°C (392°F). Cut the cauliflower into florets and toss with 1 tablespoon oil, salt, and pepper. Roast in the oven for 20 minutes or until golden and tender.

While the cauliflower is roasting, rinse the basmati rice under cold water until the water runs clear. In a saucepan, add rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked.

In a large pan, heat the remaining 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Add the marinated paneer pieces and sauté until golden brown. Remove and set aside.

In the same pan, add minced garlic and fry until fragrant. Add the tomato-onion masala, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, 1 teaspoon of coriander powder, and cook for 5 minutes until the masala releases oil.

Return the paneer to the pan and mix well. Cook for another 5 minutes until the paneer absorbs the flavors. Adjust seasoning with salt, pepper, and lemon juice.

Serve the paneer tikka masala over a bed of basmati rice, garnished with cilantro, alongside the roasted cauliflower.