Blanch the cauliflower florets in hot water for 5 to 10 minutes. Remove and let it dry without any water droplets.
Crush the cauliflower using the pav-bhaji crusher or hand. Roast the besan flour and add it to the crushed cauliflower. Add the grated paneer and cheddar cheese. Put the rest of the ingredients except oil and knead to a fine dough.
Make tikkis (cakes) using your palms to the size of a cookie and 1 inch thickness. Heat the oil in a non-stick pan and shallow fry, until both sides turn to golden colour. serve hot with tomato sauce.