Combine the cauliflower and salt in a large mixing bowl and set aside for about 15 minutes to draw out moisture. Transfer the cauliflower to a fine-mesh sieve and press firmly with a large spoon to remove as much liquid as possible, then return it to the bowl and stir in the coriander, cumin, garam masala, ginger, red chili, amchur, and carom seeds.

Divide the prepared dough into 8 equal balls, using a kitchen scale for precision if available, and keep them covered so they do not dry out.

Flatten and roll two dough balls into 4-inch disks on a surface dusted with flour. Place a portion of the cauliflower filling in the center of the first disk, leaving a half-inch border around the edge, and sprinkle a small pinch of flour over the filling. Moisten the edges of the dough with water, place the second disk on top, and press the edges firmly to seal.

Dust the stuffed dough with more flour and roll gently into an 8-inch circle using a rolling pin, applying even pressure so the filling stays contained.

Heat a cast-iron skillet over medium heat. Place the paratha on the skillet and cook until light brown spots begin to form on the underside, about 2 minutes.

Flip the dough and cook until light brown spots form on the other side, about 1 to 2 minutes. Brush a thin layer of oil over the top surface.

Flip again and cook for 1 minute until the brown spots deepen in color. Brush the new top surface with oil, flip a final time, and cook until the spots on the opposite side are dark and toasted.

Repeat the process with the remaining dough and filling, stacking the finished paratha on top of each other to keep them soft and warm. Serve immediately while hot.