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1
Grate the cauliflower on a large-hole grater into a bowl, since food-processor blending pulverises the florets into a wet paste that cannot be dried out sufficiently for a clean filling. Toss the gratings with 1 tsp salt, spread in the bowl, and rest for 10 minutes so the salt draws moisture out from within the gratings, not merely from the surface. Transfer to a clean cloth and squeeze firmly until no further liquid runs out; the squeezed mass should feel slightly dry to the touch and appear light in colour.
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2
Turn the squeezed cauliflower into a clean bowl and add the besan and the dried spices only, keeping out any fresh tomato, lemon juice, or anything else that would reintroduce moisture into filling you have just worked hard to dry. The besan is the key here: it absorbs any residual dampness and binds the shreds so the filling holds together as one piece rather than scattering when you roll. Mix until the besan is evenly distributed and the filling holds together loosely without scattering.
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3
Combine the atta, salt, oil, and water and work into a smooth, pliable dough, then cover and rest for at least 15 minutes so the gluten relaxes and the dough rolls out compliantly rather than springing back and tearing over the filling. The dough is ready when it yields without resistance under a thumb press and springs back slowly.
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4
Divide the dough into eight equal balls and roll one into a disc of roughly 12 cm. Place a portion of filling in the centre — lighter than you would for aloo paratha, because cauliflower is less dense than potato and a heavy fill will push through the dough wall as you roll, tearing the paratha open before it reaches the tawa. Bring the edges up, pinch to seal completely, and flatten gently by hand.
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5
Roll the stuffed disc out with even, gentle pressure to a round of approximately 20–22 cm, rotating the paratha a quarter-turn between each pass so the filling spreads gradually and evenly rather than being forced in one direction and bursting the seal. Cauliflower does not compress as smoothly as potato, so ease any air pockets toward the edge rather than pressing through them. The surface should be even with no visible bulges.
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6
Cook on a dry tawa or heavy flat griddle over medium-high heat; when the underside shows dry, pale patches and the surface begins to blister, flip once — because adding ghee too early traps steam and leaves the interior gummy rather than giving you the papery, layered crumb that makes a good paratha worth eating. Apply ghee or butter to each side and cook until both faces carry even golden-brown spots and the paratha has puffed in places; it is done when it gives a hollow, papery sound when tapped.