While the rice is cooking, heat the ghee in a large, deep pan, with the cumin seeds. Keep a close eye on them--they roast (and therefore burn) much more quickly. When they have darkened and are fragrant, add the mushrooms with a pinch of salt. Toss and cook. When they have released some of their water and are starting to brown, go ahead and add the cauliflower with a few tablespoons of water. Toss occasionally, and let cook for about 5 minutes.