Clean and cut cauliflower florets.
Boil Water in a pan add ½ tsp of salt and add florets in it for 10 minutes.
Drain florets and discard water.
Roast Chickpea flour/besan in a pan for a minute or till it starts to give it's characteristic aroma.
Heat Mustard oil to it's smoking point.
In a bowl add yogurt, chickpea flour, all the spices, oil and mix well..
Add cauliflower florets, bell pepper and onion cubes.
Mix well and coat all the veggies in marinade.
Cover the bowl with lid or with a cling wrap and refrigerate for at-least 1 hr or till ready to serve.