Bring 2 cups of water to a boil in a saucepan. Add the spices and the basmati; simmer covered for 20 minutes. Fluff up with a fork, and allow to cool uncovered.
Chop the onion and the cauliflower.
Fry the onion in a hot, oiled skillet at high heat until they brown.
Maintaining high heat, add the cauliflower and 1/2 cup of water for the steam to thoroughly cook the cauliflower. Stir as the browned onions transfer their golden color and flavor to the cauliflower.
Turn the heat down to a low setting, add the rice while stirring. Do not linger as the rice will quickly stick to the bottom of the frying pan. Sprinkle the salt and the Accent (MSG).
Looks good! The leftovers keep for a week and reheat very nicely in the microwave.