Heat 2 tablespoons of the broth in a large saucepan or 3 quart pot. Add the onion and cook and stir for 3 minutes, adding more broth as needed to prevent sticking. Add the grain and cook and stir for 5 minutes. Add the cauliflower, salt, and broth. Cover and cook about 25 minutes, or until the grain has absorbed all of the water. When the grain is done, mash the mixture with a potato masher. Add up to two cups of additional water or vegetable broth, if necessary, in order to obtain a smooth consistency. Stored in a covered container in the refrigerator, leftover Mashed Grains and Cauliflower will keep for up to 3 days.