BBQ'd Venison Steak with Fried Cauliflower on Rice Pilaf

My wife left to go to attend an architectural continuing education course last night.  Since she was going to be away for a couple of days I decide to stretch my culinary legs a bit before she left.  She BBQ'd the vension steack and I had some fun playing in the kitchen.  Since all we had for a veggie was cauliflower I decided to play a bit.

Fried Cauliflower On Rice Pilaf

Ingredients

1 head cauliflower
1 tsp tumeric
1 tsp brown mustard seeds
1 tsp asafoetida
1 tsp garlic
2 tsp fresh ginger
1 cup basmati rice
2 cup water
1 tbsp ghee (clarified butter)
oil for frying
salt to taste

Bring the rice water and ghee to a boil and then turn heat to minimum and leave covered for 10 minutes.  In the meantime fry the cauliflower in oil until browned.  Two to three minutes before serving place the cauliflower in a warm bowl.  Add the spices to the oil and heat until the asafoetida begins to become pleasantly fragrant and the mustard seeds turn gray.  Place the cauliflower on a bed of rice and drizzle with the oil and serve with BBQ'd venison.

BBQ the venison with Montreal Steak Spice!