In a blender, combine 1 cup of plain nonfat yogurt, 1/4 cup of flour, 1/2 cup of cilantro, 1 tablespoon of minced ginger, 3 garlic cloves, 2 green chilies, 1 teaspoon of garam masala, and salt to taste.
Heat 2 tablespoons of vegetable oil in a pan, add 1/2 teaspoon of fenugreek seeds and 1 teaspoon of paprika. Cook until the seeds change color.
Add the cooked fenugreek and paprika to the yogurt mixture and mix well.
Cut 1 medium cauliflower head into 4-inch florets and cook in a microwave on high until tender-crisp. Alternatively, you can blanch the florets.
Cool the cauliflower florets and immerse them in the yogurt mixture, ensuring they are fully covered. Marinate in the refrigerator for at least 6 hours or overnight.
Skewer the marinated cauliflower florets and place them under a broiler until they soften and char in places.
Remove the skewers from the broiler, baste the cauliflower with 2 tablespoons of melted butter, and sprinkle with chat masala.
Serve the Mughlai Cauliflower garnished with lemon wedges.