Wash the cauliflower florets and grate them finely using a box grater or food processor until you have loose, rice-like crumbs.

Combine the whole wheat flour and salt in a mixing bowl, then gradually add water while kneading until you get a soft, smooth dough.

Cover the dough with a damp cloth and let it rest so the gluten relaxes, making it easier to roll later.

Heat a teaspoon of ghee in a pan and add the cumin seeds, sautéing until they turn fragrant and start to sizzle.

In a bowl, combine the grated cauliflower, bloomed cumin, green chili, ginger, coriander leaves, red chili powder, turmeric, garam masala, ajwain, and salt, then squeeze out any excess moisture with your hands.

Divide the dough into equal balls, flatten each one, place a portion of the cauliflower filling in the center, seal the edges, and roll out gently into a flat disc.

Place the rolled paratha on a hot tawa and cook without oil until small bubbles start to appear on the surface.

Flip the paratha, spread ghee on the cooked side, flip again, spread ghee on the other side, and cook both sides until golden-brown crisp spots appear.

Repeat the stuffing, rolling, and cooking process with the remaining dough and filling, stacking the finished parathas and serving warm.