Chop the cauliflower into small pieces and wash them thoroughly.

Chop the onion (if using) and add it to the cauliflower in a chopper.

Grind the cauliflower and onion in a chopper or mixer until finely chopped, but not watery.

Transfer the mixture to a bowl.

Add coriander powder, turmeric powder, asafoetida powder, crushed ginger-garlic-green chilli, amchur powder, coriander leaves, salt, and chilli powder to the cauliflower mixture.

Add besan, wheat flour, white sesame seeds, and crushed carom seeds.

Mix all ingredients well without adding water first.

Gradually add water and knead into a firm dough.

Apply a little oil to the dough, cover it, and set it aside.

Take a portion of the dough and make a ball.

Dust the rolling surface with wheat flour (or thalipeeth bhajani flour).

Roll the dough into a thin, even circle. It should not be too thick or too thin.

Heat a tawa (griddle) and spread some oil, butter, or ghee on it.

Place the rolled paratha on the hot tawa.

Cook on medium heat until golden brown spots appear on one side, then flip.

Apply oil to the top side and cook the other side until golden brown and crisp.

Press gently with a spatula to ensure even cooking.

The paratha should be soft and not crispy.

Serve the hot cauliflower parathas. They are suitable for tiffins or as a breakfast item.

Enjoy your delicious and healthy cauliflower parathas!