Using water, salt, and soft texture, knead whole wheat flour.
Grate the fresh cauliflower finely and squeeze off all the extra water.
Add salt, garam masala, coriander, and chilies to the grated cauliflower.
Keep the corners of the dough thinner than the middle as you roll it into tiny discs.
After centering the filling, firmly seal the edges and press into rounds.
Cook the paratha roast over a hot tawa, turning it over till both sides are golden brown.
Spread ghee over the cooked paratha and serve it hot with pickles or curd.