Place the grated cauliflower in a fine sieve or colander. Sprinkle with 1 teaspoon salt and mix well. Allow to stand for 15 minutes, then take handfuls of the grated cauliflower and squeeze out excess water.
Place the cauliflower in a bowl and add the onion, green chilli, chilli powder, coriander, cumin, ginger, fresh coriander and salt to taste.
Divide the paratha dough into 10 to 12 portions. Roll each portion into 10 to 15cm discs. Brush with oil or melted butter, fold in half, then roll again to the same size.
Spread the cauliflower mixture over one paratha, then place another paratha on top and press to seal the edges together.
Heat a heavy frying pan or tava over medium heat. Place a paratha in the pan for one minute, then add a teaspoon of butter or oil to the pan so that the paratha swells. Turn over and cook the other side. When brown patches appear on both sides of the paratha, it is ready. Continue with the remaining parathas.