Cook the brown rice according to package directions, then drain, rinse under cold water and set aside to drain and cool completely.
While the rice is cooking bring a large saucepan of water to the boil, then drop all of the chopped cauliflower in at once for 30-60 seconds, then drain and rinse under cold water. Set aside to drain and cool completely.
Toast pumpkin seeds in a dry frypan until golden brown, then remove and cool.
Combine cooled rice, cauliflower and pumpkin seeds in a mixing bowl. Add the chopped herbs, spring onion, lime juice, ground cumin and seasoning to taste.
Serve straight away, or refrigerate until ready to serve. Salad is best eaten on the day it's made, while the herbs are fresh.
Skip blanching the cauliflower if you like it raw.