• 1 head cauliflower For 10 servings, medium head, about 2 pounds, cut into florets
• 3 crown broccoli For 10 servings, 3 medium head, about 1 pounds, cut into florets
• 3 tablespoon butter
• 1/3 cup all-purpose flour
• 1 1/2 teaspoon spicy brown mustard
• 3/4 teaspoon Kosher salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 3/4 cup fat-free milk
• 1 1/2 cup mozzarella cheese divided
• 1 1/2 cup swiss cheese divided

For the grill:

• 2 tablespoon avocado oil

For the spice rub:

• 4 tablespoon fresh oregano chopped
• 4 teaspoon sesame seeds
• 2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper

For assembly:

• 3 pound salmon fillet skinless, cut into 2-inch pieces
• 4 lemon very thinly sliced into rounds (10 slices per lemon)
• 40 8-inch bamboo skewer double skewered, 2 skewers per serving
• 4 tablespoon avocado oil
• 2 teaspoon Kosher salt

• 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

For the marinade:

• 2 cup buttermilk
• dash hot sauce such as Tabasco
• 1 tablespoon Kosher salt

For the coating:

• 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
• ½ cup corn starch
• 1 tablespoon granulated sugar
• 1 tablespoon garlic salt
• 1 teaspoon baking powder
• ½ teaspoon freshly ground black pepper

For the Ranch dressing:

• ½ teaspoon dried chive
• ½ teaspoon dried parsley
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¾ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup mayonnaise
• ¼ cup sour cream
• ¼ cup buttermilk or enough to desired consistency
• dash hot sauce such as Tabasco

For frying:

• 3 cup avocado oil for frying

For serving:

• 3 carrot large, cut into 4-inch sticks
• 1 bunch celery cut into 4-inch sticks